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Stir-Fried Turmeric Chicken

Stir-Fried Turmeric Chicken

By Julia RackowOctober 13, 2020

  • Makes
    4 servings
  • Cook Time
    25 minutes
  • Rating

This simple stir-fry is earthy and golden with turmeric and sweetened with honey that caramelizes and builds flavor. Don’t slice the onion too thinly—the slivers should be about ½ inch thick so they soften only slightly and offer a crunchy textural contrast to the tender chicken. The shot of lime zest and juice at the end keeps flavors bright and lively.

Ingredients
  • 2

    tablespoons honey

  • 2

    teaspoons soy sauce

  • ¾

    teaspoon ground turmeric

  • neutral oil, divided

  • Kosher salt and ground black pepper

  • 1½

    pounds boneless, skinless chicken thighs, cut into 1-inch chunks

  • 1

    small red onion OR yellow onion, halved and sliced ½ inch thick

  • 2

    tablespoons grated lime zest, plus 1 tablespoon lime juice, plus lime wedges to serve

  • Optional garnish: Finely shredded red cabbage

In a medium bowl, stir the honey, soy sauce, turmeric, 1 tablespoon oil and ¾ teaspoon salt. Stir in the chicken. In a large nonstick skillet, heat 1 tablespoon oil until shimmering. Add the chicken and cook, stirring, until well browned. Add the onion and cook, stirring, until the chicken is opaque throughout and the onion is wilted but still crunchy. Off heat, stir in the lime juice and half the zest. Season with salt and pepper, then sprinkle with the remaining zest. Serve with lime wedges.

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