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–+ servings

Honey Turmeric Chicken

This Honey Turmeric Chicken is a flavor-packed meal that makes great leftovers! It's also AIP, Paleo & Top 8 friendly.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Servings 4
Calories 499 kcal

Equipment

  • Food Processor

Ingredients
  

Chicken

  • 1 lb chicken breasts, cut into 1" cubes
  • 1 tablespoon coconut aminos
  • 2 teaspoon turmeric
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup avocado oil
  • ¼ cup arrowroot starch

Sweet Sauce

  • ¼ cup water
  • ¼ cup honey
  • 1 tablespoon white wine vinegar
  • 2 teaspoon coconut aminos
  • ¾ teaspoon salt

Asparagus

  • 12 oz asparagus
  • 1 tablespoon avocado oil
  • Salt to taste

Cauliflower Rice

  • 1 small head of cauliflower
  • 2 tablespoon avocado oil
  • ¼ teaspoon salt

Instructions
 

  • Combine cubed chicken, aminos, turmeric, baking soda & salt in a medium-sized mixing bowl. Set aside to marinate on the counter.
  • Rinse and chop the cauliflower into small florets. Using a food processor, shred the cauliflower into rice.
  • Heat 2 tablespoon 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.
  • Prep the Sweet Sauce by mixing all the ingredients in a bowl then set aside.
  • Chop asparagus into small, bite-sized pieces (~1" in length). Drizzle with oil & season with salt.
  • Heat ¼ cup oil in the large saute pan on medium-high. While oil is heating, combine the chicken mixture with ¼ cup starch.
  • 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.
  • Lower heat slightly and add the asparagus to the pan. Cook undisturbed for 3 minutes. Stir and repeat (until cooked through.)
  • 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.
  • Serve over prepped cauliflower rice.

Notes

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

Nutrition

Serving: 1gCalories: 499kcalCarbohydrates: 37gProtein: 29gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 73mgSodium: 1184mgPotassium: 1060mgFiber: 5gSugar: 22gVitamin A: 677IUVitamin C: 76mgCalcium: 65mgIron: 3mg
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