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.

Made this several times!! It’s a keeper!

Addchopped peanuts!

Excellent. Easy, quick recipe that yields a delicious dinner. Used chicken breast and peas, added a bit of hot pepper to the honey prep, and loved it! Thanks for a great recipe.

Yes. Seasoned a block of tofu (broken into chunks) following the recipe, and air fried until golden. Stir in some chili crisp at the end if you have it.

I cooked this as written twice except I used breasts because I like them better. The second time I doubled the sauce to serve over noodles. If your spices are old it will effect the taste. Fresh turmeric and black pepper make this dish really pop! My family loves this!

A flavorful keeper. I replaced 50% of the honey with hot honey (Wegmans' is quite good). It gives the heat that reviewers are craving. I feared it was going to be too sweet, but that wasn't an issue. I loathe candy-coated americanized Asian food. Next time I'll add matchstick ginger and freshly minced garlic. Double the sauce and the recipe would be great with added bok choy, carrots, mushrooms, etc. The black pepper is the perfect amount--it builds through the meal.

This was really quite good. We used chicken breast because it was what we had, but we agreed it would be good with pork or tofu. I will probably thicken the sauce separately next time--it didn't do that on its own in the given amount of time. I also added a sprinkle of aleppo pepper because why not. Certainly quick and easy. Dinner was done before Kai Ryssdal ended which almost never happens!

Made this last night to big review from someone who thinks asparagus is meh. Made several adjustments per other reviews. Reduced honey to 1T, added big T of chili crisp to sauce, added 3 sliced garlic cloves with asparagus, upped rice wine vinegar to 1T at end and added chopped peanuts. Definitely will be making again!

One of our new favorites!

Delicious and extremely easy. Cooked some instant rice noodles to have with it and added cashews into the pan as the chicken and asparagus were cooking. Easy meal to make and eat in under an hour. You could probably clean up and still clock in under an hour.

Made this with fresh cod filets tonight because it’s what we had in the fridge and it was insaaaaanely good. Took others advice to add in red pepper flakes (*chefs kiss*) and chopped cilantro and served everything on a bed of lentil rice. It all came together in 15 minutes and was an absolute repeat recipe - Possibly my fav from NYT cooking to date!

This is a keeper. Just added a pinch of red pepper flakes as we like a bit of heat.

Substitute stevia for honey.

Here's the only thing you need to know about this recipe: halfway into a serving of this low-effort, high-impact meal, I, a self-professed leftovers hater, declared I was taking the leftovers to work the next day. Hot tips: thinly sliced ginger in with the asparagus. Salt, sprinkle of soy sauce, MSG at the end. YUM.

Delicious. I switch out the vegetables occasionally. String beans with toasted almond slices and scallions make a nice variation.