Honey Turmeric Chicken

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This sweet & savory Honey Turmeric Chicken is a flavor-packed meal that makes great leftovers! It’s also AIP, Paleo & Top 8 friendly.

Easy to make, this honey turmeric chicken combines sweet and savory flavors in a delightful way that tastes amazing both fresh and as leftovers! The secret combo to searing the chicken perfectly is simple: starch, oil and high heat. After blackening the chicken, you’ll cook the asparagus before simmering them with an irresistible sweet sauce. Served over cauliflower rice, this recipe is always a delicious hit in my house!

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• Ingredients
• Instructions
• Equipment
• Storage
• Recipe

Ingredients

Chicken

• 1 lb chicken breasts, cut into 1″ cubes
• Coconut aminos
• Turmeric
• Baking soda
• Salt
• Avocado oil
• Arrowroot starch

Sweet Sauce

• Water
• Honey
• Coconut aminos
• White wine vinegar
• Salt

Asparagus

• 12 oz asparagus
• Avocado oil
• Salt

Cauliflower Rice

• 1 small head of cauliflower
• Avocado oil
• Salt

See recipe card for quantities.

Instructions

1. Combine cubed chicken, aminos, turmeric, baking soda & salt in a medium-sized mixing bowl. Set aside to marinate on the counter.
2. Rinse and chop the cauliflower into small florets. Using a food processor, shred the cauliflower into rice.
3. Heat 2 tablespoons oil in a large (10-12″) saute pan on medium-high. Add cauliflower and ¼ teaspoon salt. Cook for 3 minutes, stirring occasionally. Transfer to a bowl and cover to keep warm. Keep the pan handy, you will be using it again.
4. Prep the Sweet Sauce by mixing all the ingredients in a bowl then set aside.
5. Chop asparagus into small, bite-sized pieces (~1″ in length)
6. Drizzle with oil & season with salt.
7. Heat ¼ cup oil in the large saute pan on medium-high.
8. While oil is heating, combine the chicken mixture with ¼ cup starch.
9. Once the oil gets to ~350F, turn the heat to high and add the chicken in a single layer. Cook for 3-4 minutes, undisturbed. Flip then cook for an additional 2-3 minutes. Remove to a bowl and set aside.
10. Lower heat slightly and add the asparagus to the pan. Cook undisturbed for 3 minutes. Stir and repeat (until cooked through.)
11. Give the sauce ingredients a final stir before adding to the pan with the asparagus. Cook down for ~3-5 minutes, or thickened to preference. Return chicken to pan and toss to coat.
12. Serve over prepped cauliflower rice.

Hint: Don’t overcrowd the pan with either the chicken or the asparagus. A single layer is the only way. Cook in multiple batches if necessary.

Equipment

You will need a food processor to make the cauliflower rice.

Use a thermometer to check the oil temp reaches 350F.

Storage

Store leftovers in an airtight storage container in the fridge. Good for 1-2 days.

These ingredients don’t stand up well to freezing.

Recipe