Turmeric-Black Pepper Chicken With Asparagus Recipe (2024)

One of the best flavor to effort ratios of any meal I have made.

The recipe as-is was sort of ho-hum, so I substituted sliced white bread for the chicken, used peanut butter instead of asparagus, and grape jelly instead of turmeric. Served with a glass of milk and it was wonderful - rave reviews from everyone.

We made this with chicken breast instead of thighs, added thinly sliced onion when we added the asparagus and added some crushed red pepper. Served with basmati rice - this is the best dish we've made in a long time!

I used tofu instead of chicken and it was delicious!

Good as is, not great. It was too plain and too sweet. I cooked it in a wok, added charred cabbage, peanuts and cilantro. Less honey, more rice vinegar. Added soy sauce and chili crisp. Topped with cilantro and green onions. Now it's delicious!

I added in chopped garlic and ginger after browning the chicken. I also added the crushed red pepper to the honey mix. Delicious! It got rave reviews from the family.

Cooked as written. Served over quinoa as we had some already cooked. Extremely quick, easy and tasty! Would potentially spice it up next time with some red pepper flakes, but would make again either way.

In a quest to avoid grocery shopping I had to work with what I had. Tofu instead of chicken, broccoli instead of asparagus, lemon instead of lime, served over some old rice vermicelli noodles I found in the pantry. Threw on some chopped peanuts for good measure because I like crunch. Was delicious! One small coronavirus silver lining is learning to become more adaptable.

There is nothing bland or ordinary about this dish. The flavors are both rich and sublime. The only changes I made were adding thinly sliced shallots with the asparagus, a pinch of red pepper flakes in the honey mixture, and a full tablespoon of rice vinegar at the end. I also reduced the honey to 1 TB. It’s a beautiful presentation with the golden chicken and green asparagus slivers. I served it over quinoa with apple arugula salad on the side. Will definitely be making this again!

Can’t remember the last time I made anything without either an onion or garlic! Made this exactly as stated, except for adding a pinch of red pepper. I did add the vinegar at the end- which is perfect! Very tasty and super easy! My family asked for a do over next week. Nice to have recipes with no hard to come by ingredients during the shelter in place!!

I’ve never felt so compelled to comment on a recipe. It was so easy, yet the result was so amazing and satisfying! I added red pepper flakes for an extra kick and served with creamy rice. Will be making again, often.

In the true use-what-you-have spirit of the recipe I made it with thin pork slices that I sliced into strips; romanesco cauliflower; and maple syrup instead of honey. I served it over rice noodles. I thought it was great and. I’ll definitely make it again.

This was really fabulous. Based on comments from other folks, I cut back the honey slightly, using 2 tablespoons. I also used chicken breast because that's what I had; it was plenty juicy and tender so the switch didn't cause any problems. One other thing I did was to add about a teaspoon of chili-garlic sauce (Tuong Ot Toi, from Huy Fong) to the honey mixture; added just a bit of kick, although the black pepper really takes center stage here. Don't be tempted to cut back on the black pepper!

So good and so quickly done! I used curry instead of turmeric which also works well.

My husband made this for dinner tonight and had it with brown rice, pretty quick and easy. We added a little less honey and it tasted great. Would add some chili flakes next time for some spice. Overall a great dish.

Added garlic and ginger to the asparagus step. Added chili crisp to sauce. Did soy and vinegar. Served over rice. Excellent

This is a simple and flavorful meal you can easily make on a weeknight. I suggest using a 12 inch skillet though. Otherwise it’s way too crowded in that pan.

This has become a regular dish in our household. It’s so tasty and beautiful and comes together quickly. Recently paired it with coconut rice and that really brought it to the next level.

I followed recipe, but used champagne vinegar instead of rice vinegar, which worked. It was not too sweet as tumeric has strong flavor. It's good, but not great. I think kids would like it. Next time, I'll add crushed red pepper flakes and more black pepper. I served with leftover Vietnamese rice noodles. Very quick and easy.

Needed to use tofu so subbed that for the chicken. Excellent flavor but a little sweet. Next time will cut back at least a half TBSP on the honey and will add garlic as some others have done.

One of the better recipes I’ve made from NYT Cooking. Took the good advice to cut back on the honey and add some crushed red. I used chicken breast and served it with jasmine rice. Delicious.

Bimi instead of asparagus, served on top of seasoned basmati rice, topped with crispy chili oil and some koriander. Easy, quick and delicious!

SO easy and SO good.

Great dish, I soaked my chicken the night before in lime juice, water, rice wine vinegar. I added a few cloves of garlic when I was cooking the chicken. I also took the skins from the chicken, seasoned them with salt, pepper , garlic powder and air fried them, then cut them up into pieces once they got all crispy and sprinkled them on top of the dish to add a crispy texture .

Made this tonight as I had most of the ingredients. Chicken breast and tofu, asparagus and some cooked brocollini I had in the fridge. I had honey infused with turmeric and ginger so used that and had some minced garlic so threw that in as well. And, honestly it was delicious. (I did take it easy with the pepper). I'm so looking forward to having the leftovers for lunch and then making it again sometime soon. A tasty, versatile and healthy meal. Thanks.

So good! Listened to other comments and did 2 tbsps of honey and a little less than 1/4 cup water. Added ginger, garlic, and chili flake to sauce. Added cumin and garlic powder to flour. Ate it with brown rice and it was perfect.

Fantastic. Works equally well with broccoli or bok choy (maybe even better). No need for extra salt when adding the vegetables. Benefits greatly from adding fresh ginger and garlic in the late stage of browning the chicken. Don't throw all the flour in when frying up the chicken - just what's stuck to the meat. Amazing. Like your own General Tso's but vastly better and a good notch healthier!

So easy, so delicious! Once the prep was done, it took no time at all to make this dish. It has earned its place on permanent rotation in my house.

I used about 1.5lb mix of breast and thighs that I needed to use, but was short on honey with the extra chicken. Solution? A bit of Mike’s Hot Honey! It was a hit.

Made this tonight for dinner. Delicious and easy. I added about a scant quarter teaspoon of Chinese spice goichuyang(sp) or you could use red pepper flakes if you like more spice.