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.

This was okkkk. Too sweet and not enough sauce. I ended up adding a couple tablespoons of soy sauce once it was over rice and that helped but it still wasn’t great.

I don't know what to do. I know how to cook, and I consistently pick recipes from this website that just -- don't do it for us. And by the time the sauce had cooked down, the asparagus was overcooked. I'm with the guy substituting bread for the chicken, peanut butter instead of asparagus, and grape jelly instead of turmeric. (Ok wait her lentils and farro and jammy onions recipe is great). I think I should only cook the recipes that are 30 years old -- they were good.

So good as written. Easy, sweet and salty. Served over rice. Doesn't need the vinegar, if you're not a fan. Will be a repeat in my kitchen.

This is a usual on our menu, delicious with either thighs or chicken breasts, extra asparagus for us. I use soy sauce and just a little lime juice, over jasmine rice usually but short grain brown rice lately. I used ground (white meat) chicken this last time though, stellar!

I used a whole pre-cooked rotisserie chicken instead of the chicken thighs. I added a little more oil to compensate for the fat lost from the chicken thighs. It was delicious and took even less time to cook.

I made this with unseasoned rice vinegar. I think it would have been better with soy sauce. I will try vegetables other than asparagus next time also.

Followed recipe exactly using coconut oil and rice vinegar. The Fam oves this simple, easy delicious meal!

We used black strap molasses because we had no honey, added some carrots, and this was really good. A little salty with 2 bouillon cubes, so next time, we will use one.

This is so easy and so few ingredients and it’s so good?! It’s kind of a miracle. Definitely will be in the regular rotation. The only thing I added was red pepper flakes. And it absolutely needs the lime juice at the end.

Was a relatively quick meal to prep and cook. We enjoyed the flavors, however we both added additional condiments to enhance the flavor. I think next go around I will add a bit more soy sauce and some pepper flakes or a 1/2 tbsp of sambal.

Absolutely delicious. I added red pepper flakes as others noted, and just a little bit of fresh ginger, which complemented the turmeric very well. I used asparagus, green beans and frozen peas. I just won’t use rice vermicelli again. I thought it didn’t complement the dish. Next time it’ll be rice.

I added extra pepper but it's fast, easy and delicious!

For anyone wanting to do gluten free, I used coconut flour which gave it a great texture, thickened the sauce and added a nice nuttiness. Otherwise, mostly as written, used breast and green beans and the result was easy and tasty.

Yum. Go-to weekday lunch. Use 1 block of tofu and corn starch instead of flour.

Probably one of the best recipes I’ve found on here. Would highly suggest doubling the sauce recipe, adds much more flavor. I make some saffron rice and serve the chicken and asparagus over the rice. Delicious, and simple!