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Stir-Fried Turmeric Chicken

4 Servings

25 minutes

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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.



25 minutes


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Sherry V.

Really liked this and it was an easy weeknight basis for a meal. It’s a good base for lots of variations. I wanted some vegetable (in addition to onion) and more texture. Added some celery that I had on hand but could use carrots, green beans, bell pepper, or your choice. Added some finely chopped kaffir leaves since I had them on hand and figured the flavor would work with the lime. It was a nice addition. I was also craving toasted cashews on the top. Next time!

Jay W.

I followed the recipe this time. It was surprisingly easy to make. I am used to having more flavor in the chicken itself, so I would marinate the chicken in the Tumeric honey source longer before I start cooking. My son's comment was it was "floral", given that lime zest and honey combo. I added the purple cabbage at the last minute for a quick stir-fry. I will definitely cook it again.