This turmeric black pepper chicken with broccoli is peppery and sweet, a bright yellow color—a quick stir-fry you can make easily on a weeknight. Serve over rice or in lettuce wraps.

Preparation Details

Prep Time: 15 mins

Cook Time: 10 mins

Total Time: 25 mins

Servings: 5

Ingredients

• 1/4 cup water
• 2 tablespoons honey
• 3/4 teaspoon freshly ground black pepper
• 2 tablespoons all-purpose flour
• 1 1/2 teaspoons ground turmeric
• 1 teaspoon salt
• 1 pound skinless, boneless chicken thighs , cut into bite-sized pieces
• 1 tablespoon vegetable oil
• 1/2 pound broccoli , cut into small florets
• 1 (5 ounce) can water chestnuts , drained
• 1 teaspoon rice vinegar

Steps

1. Whisk water, honey, and pepper together in a small bowl. Set aside.
2. Whisk flour, turmeric, and salt together in a separate bowl. Add chicken pieces and toss to coat.
3. Heat oil in a wok over medium-high heat. Add chicken and cook for 4 minutes, stirring frequently. Add broccoli and water chestnuts. Cook for 3 minutes, stirring frequently.
4. Stir in honey mixture. Cook until sauce has thickened, 3 to 4 minutes. Turn heat off and stir in vinegar. Serve over rice or in lettuce wraps.