Broccoli and Turmeric Black Pepper Chicken

Name: Broccoli and Turmeric Black Pepper Chicken
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 5 servings
Cuisine: Chinese
Ingredients: 2 tbsp All-Purpose Flour; 0.75 tsp Black Pepper; 1 lb Boneless Chicken Thigh; 0.5 lb Broccoli; 1.5 tsp Ground Turmeric; 2 tbsp Honey; 1 tsp Rice Vinegar; 1 tsp Salt; 1 tbsp Vegetable Oil; 0.25 cup Water; 5 oz Water Chestnut

Dinner 🍽️Lunch 🥪 Chinese 🇨🇳 Low-Carb Low-Sodium Heart-Healthy ❤️Ayurvedic 🧘Halal 🕌Kosher ✡️Comfort-Food

Broccoli and Turmeric Black Pepper Chicken balances warm, earthy turmeric with a gentle heat from freshly ground pepper, all glossed in a light honey glaze. Tender chicken, crisp broccoli, and crunchy water chestnuts create a satisfying contrast, brightened by a hint of rice vinegar. It’s an ideal weeknight dinner when you want bold flavor with a clean finish.

Prep15 mins
Cook10 mins
Serves5
DifficultyEasy

1

In a small bowl, whisk together the water, honey, and pepper. Set aside.
2

In a separate bowl, whisk the flour, turmeric, and salt. Add the chicken pieces and toss to coat.
3

Heat the oil in a wok over medium-high heat. Add the chicken and cook for 4 minutes, stirring frequently. Add the broccoli and water chestnuts, and cook for 3 minutes, stirring frequently.
4

Stir in the honey mixture. Cook until the sauce thickens, 3 to 4 minutes. Turn off the heat and stir in the vinegar. Serve over rice or in lettuce wraps.