Honey Turmeric Chicken Recipes

CHICKEN SKEWERS WITH HONEY AND TURMERIC

Chicken Skewers With Honey and Turmeric image

Make and share this Chicken Skewers With Honey and Turmeric recipe from Food.com.

Provided by Brookelynne26

Categories Chicken Breast

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 teaspoon grated fresh ginger
1 tablespoon honey
1 tablespoon soy sauce
1/4 teaspoon turmeric powder
1/4 teaspoon cayenne powder
1 tablespoon fresh squeezed orange juice
1 lb boneless skinless chicken breast, cut in 1 inch cubes
6 green onions, bottom 6 inches only

Steps:

In a large bowl, whisk together the ginger, honey, soy sauce, turmeric, cayenne and orange juice. Add chicken and stir to coat. Marinate in the refrigerator for 1 hour, or up to overnight.
Twenty minutes before cooking, set chicken at room temperature.
Cut green onion bottoms into 1 1/2 inch lengths. Skewer chicken and green onion pieces, alternating.
Preheat grill to medium high heat. If possible leave one section of your grill at low heat. Grill for 2 minutes on each side then move to lower heat and finsh cooking , covered, for 2 more minutes, or until cooked through. Watch carefully as the sugars in the honey and orange juice may caramelize fast.

Nutrition Facts : Calories 158.2, Fat 3, SaturatedFat 0.7, Cholesterol 72.6, Sodium 387, Carbohydrate 6.9, Fiber 0.7, Sugar 5.2, Protein 25.1

TURMERIC-BLACK PEPPER CHICKEN WITH ASPARAGUS

Turmeric-Black Pepper Chicken With Asparagus image

In this sweet and spicy stir-fry, black pepper, honey and rice vinegar help accentuate turmeric's delightfully earthy qualities. Thinly sliced asparagus doesn't need much time to cook, but feel free to swap with any other vegetables that cook in just a few minutes, like thinly sliced green beans, frozen peas or baby spinach. Serve this with rice or rice vermicelli noodles, or tuck it into a lettuce cup or pita with yogurt and fresh herbs. You could also trade the chicken for tofu, shrimp or cubed pork shoulder.

Provided by Ali Slagle

Categories dinner, quick, weekday, poultry, vegetables, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 tablespoons honey
3/4 teaspoon black pepper, plus more to taste
Kosher salt
2 tablespoons all-purpose flour
1 1/2 teaspoons ground turmeric
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1 tablespoon coconut or canola oil
12 ounces asparagus, trimmed and thinly sliced on an angle
1 teaspoon unseasoned rice vinegar or soy sauce
1 lime, cut into wedges (optional)

Steps:

In a small bowl or measuring cup, stir together 1/4 cup water with the honey, pepper and 1/2 teaspoon salt; set honey mixture aside.
In a medium bowl, stir together the flour, turmeric and 1 teaspoon salt. Add the chicken and toss until coated.
In a medium (10-inch) nonstick skillet, heat the oil over medium-high. Add the chicken and cook until the turmeric is fragrant and the chicken is golden brown on both sides, 2 to 3 minutes per side. Add the asparagus, season with salt, stir to combine and cook until crisp-tender, 1 to 2 minutes.
Add the honey mixture and cook, stirring, until the chicken is cooked through and the sauce has thickened, 2 to 3 minutes.
Remove from heat and stir in the vinegar, if using. Season to taste with salt and pepper. Serve with lime squeezed over top, if you like.

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