Chicken: Tumeric-Black Pepper Thighs
By Lishka DeVoss

If using tofu, use corn starch instead of flour.

YIELD 2 servings

INGREDIENTS

1/2 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1/2 tbsp canola oil
6 ounces asparagus, trimmed and thinly sliced on an angle (or broccoli)
1/2 tsp unseasoned rice vinegar or soy sauce

BOWL (whisked together):
1 tbsp all-purpose flour
3/4 tsp ground turmeric
1/2 tsp Kosher salt

PREP (whisked together):
1.5 tbsp honey
2 tbsp water
1/4 tsp black pepper, plus more to taste
1/4 tsp Kosher salt (such as Diamond Crystal)

PREPARATION

1. Toss chicken in BOWL until coated.

2. In medium (10-inch) nonstick skillet, heat oil over medium-high. Add chicken and cook until fragrant and golden brown on both sides — 2 to 3 minutes per side.

3. Add asparagus, season with salt, stir to combine and cook until crisp-tender — 1 to 2 minutes.

4. Add PREP and cook, stirring, until the chicken is cooked through and sauce has thickened — 2 to 3 minutes.

5. Remove from heat and stir in vinegar. Season to taste with salt and pepper.

Updated 2025-07-19

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