Enjoy a plate of sweet and salty stir fry fast with this easy-to-make recipe! Sticky chicken and peas are tossed in some delightful spices and served over a bed of warm rice to yield a complete dish.
How to make Chicken Thigh Stir Fry with Turmeric, Black Pepper, and Green Peas
Sauteed chicken and green beans tossed in sweet honey-pepper sauce will be your new favorite stir fry for lunch or dinner.
Ingredients
- 1 lb chicken thighs, boneless, cut into 1-inch pieces
- 8 oz green peas, frozen and thawed
- ¼ cup water
- 3 tbsp honey
- 2 tbsp all-purpose flour
- 1 tbsp coconut oil
- 1½ tsp ground turmeric
- 1 tsp rice vinegar
- 1 tsp salt, plus more to taste
- ¾ tsp ground black pepper, plus more to taste
To Serve:
- 1 wedge lime
- ¼ tsp mixed sesame seeds
- 1 cup rice, per serving
Instructions
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In a mixing bowl, combine the salt, flour, and turmeric. Add the chicken and toss to coat. Set aside.
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In another mixing bowl, combine the honey, water, and ground black pepper. Stir until honey has dissolved. Set aside.
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Heat up oil in a wide skillet over medium-high heat. Add the coated chicken and saute for roughly 5 minutes on each side until fragrant and golden brown on both sides.
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Add the green peas and continue sauteing.
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Add the honey mixture, reduce heat to medium-low, and stir for roughly 5 minutes until the mixture thickens to a sauce, and the chicken is cooked through.
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Remove from the heat, add the vinegar, season with salt and pepper then toss to combine.
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Serve immediately with rice and lime wedges. Garnish with sesame seeds.
Nutrition
- Sugar: 22g
- :
- Calcium: 57mg
- Calories: 747kcal
- Carbohydrates: 83g
- Cholesterol: 148mg
- Fat: 31g
- Fiber: 5g
- Iron: 3mg
- Monounsaturated Fat: 11g
- Polyunsaturated Fat: 6g
- Potassium: 620mg
- Protein: 34g
- Saturated Fat: 11g
- Sodium: 901mg
- Trans Fat: 1g
- Vitamin A: 702IU
- Vitamin C: 32mg
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