This is a recipe I have made many times and each time, it is a hit.
I like it best with asparagus and chicken breasts, but I have also made it with chicken thighs and broccoli. As Ali writes in the recipe, it is quite easy to swap out your greens for other greens, and the sweet and peppery flavour shines thru in the glaze!
I tend to serve this recipe with the short grain brown rice by Bob's Red Mill. It is our family fav that to @wiseeats, who totally sold us on its deliciousness!!
3 tbsp honey
3/4 tsp black pepper, plus more to taste
1/2 tsp salt
1/4 C water
2 tbsp all-purpose flour
1 1/2 tsp turmeric
1 tsp salt
454g chicken breasts or thighs, cut into one inch pieces
12 ounces of asparagus
1 tsp rice vinegar
1 lime cut into wedges
For the full recipe, head over here to see how Ali does it herself and read about all her tips and tricks!
Mix together the glaze ingredients in a glass
Mix the dredging ingredients. Then, add the chicken and toss till it is well coated on all sides.
In a 10-12 inch pan, heat oil over medium heat. Add the chicken and cook around 3 minutes per side till fragrant and golden. Add the asparagus. Cook 1-2 minutes only to keep the asparagus crisp and bright green.
Add the honey glaze to the pan, toss, cook around 3 minutes till the chicken is cooked through.
Stir in the vinegar
Season to taste with salt and pepper and a squeeze of lime