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!

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 used tofu instead of chicken and it was 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 takes like a terrible version of Panda Express. Cloyingly sweet, boring, and tastes as if something is missing. Use much less water and honey, add spice like Sriracha and/or spicy pepper flakes. Add garlic, ginger; definitely need the soy and vinegar. Basically don’t follow the recipe and make your usual stir fry and it’ll turn out great!

I made this just as written. It felt like it needed more pepper (or mine was old?). Doubling the rice vinegar on top definitely perked it up. We may add cashews next time for extra texture. I appreciated this unique but easy combination of flavors.

I admit I am not versed in the ways of turmeric - but this was not a favorite - it lacks flavor and is too sweet. I think I will modify and turn into a curry base instead - or cumin even…

Has become our house go to - I've gradually cut back on the honey, added red pepper flakes and started serving over coconut rice.

Love the recipe as a blank slate to add more flavors and different vegetables. My only issue is that it isn’t really a 15-minute recipe. The time it takes to slice up the chicken should absolutely be factored in, which easily adds another ten minutes. I don’t think I’ve ever seen a grocery store sell pre-sliced raw chicken thighs. Otherwise, another banger from Ali!

I finally made this recipe yesterday, made it as is, it was absolutely delicious! It was such a huge hit I was chided for not making enough for leftovers. I couldn’t add the red pepper flakes as so many others recommended but, I will next time. It is already requested to make on rotation. Thanks for another easy, simple , and delicious recipe!

Made exactly as written and served over plain jasmine rice. Perfect amount of heat from the black pepper, tempered beautifully by the sweetness from the honey and the acidity from the rice vinegar. The earthy-spicy-sweet fragrance from the turmeric sings with the slight grassiness of the asparagus; my entire house smells beautiful. Don't skip the lime juice right before serving either! Will be adding this to the regular rotation for sure.

Very good but made a few modifications per other’s commentsAdd a good pinch of rep pepper flakes to honey mixture Reduce honey to only 1TbspUse full tablespoon of rice vinegar at endAlso served over tri color quinoa. Yum.

Made this with pre-cooked Daring chicken pieces (plain), half the honey and a bit more soy sauce and rice vinegar. Used corn starch instead of flour, omitted salt. Finished with chili crisp. Really good!

Did not like this at all. Sauce was too sweet— needed a ton more soy sauce to balance it out and was also too dry and gloppy.

- added some ground ginger & corn starch to the flour mixture- add soy sauce to honey mixture & decrease honey- top with green onions, cilantro

Made as written and enjoyed it. Next time will add some more vinegar and perhaps cashews and red pepper flakes.

Added hot pepper and shallot. Increased the vinegar at the end. Did not use lime. VERY good.

Got the job done but nothing spectacular. I can appreciate the simplicity and nutrition. My larger issue is that every recipe I have tried by this contributor seems to take longer than it says it will. I am busy, as most people are, and often pick these based on the hope that they will save time. I am not an inexperienced home cook and do not have this issue with other recipe developers on here. It has been a related frustration, so I wanted to share.

This was one of the first things I made during Covid. Making it again tonight now that asparagus is here.:-)