Yield: 4 servings
Ingredients
3 tablespoons honey
¾ teaspoon black pepper, plus more to taste
Kosher salt (such as Diamond Crystal)
2 tablespoons all-purpose flour
1½ teaspoons ground turmeric
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1 tablespoon coconut or canola oil
12 ounces green beans, trimmed and thinly sliced on an angle
1 teaspoon unseasoned rice vinegar or soy sauce
1 lime, cut into wedges (optional)
¾ teaspoon black pepper, plus more to taste
Kosher salt (such as Diamond Crystal)
2 tablespoons all-purpose flour
1½ teaspoons ground turmeric
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1 tablespoon coconut or canola oil
12 ounces green beans, trimmed and thinly sliced on an angle
1 teaspoon unseasoned rice vinegar or soy sauce
1 lime, cut into wedges (optional)
Directions
In a small bowl or measuring cup, stir together ¼ cup water with the honey, pepper and ½ teaspoon salt; set honey mixture aside.
In a medium bowl, stir together the flour, turmeric and 1 teaspoon salt. Add the chicken and toss until coated.
In a medium (10-inch) nonstick skillet, heat the oil over medium-high. Add the chicken and cook until the turmeric is fragrant and the chicken is golden brown on both sides, 2 to 3 minutes per side. Remove chicken to a plate.
Add the green beans to the skillet, season with salt, stir and cook until crisp-tender, 5 minutes.
Return chicken to the skillet, add the honey mixture and cook, stirring, until the chicken is cooked through and the sauce has thickened, 2 to 3 minutes.
Remove from heat and stir in the vinegar. Season to taste with salt and pepper. Serve with jasmine rice and lime squeezed over top, if you like.
In a small bowl or measuring cup, stir together ¼ cup water with the honey, pepper and ½ teaspoon salt; set honey mixture aside.
In a medium bowl, stir together the flour, turmeric and 1 teaspoon salt. Add the chicken and toss until coated.
In a medium (10-inch) nonstick skillet, heat the oil over medium-high. Add the chicken and cook until the turmeric is fragrant and the chicken is golden brown on both sides, 2 to 3 minutes per side. Remove chicken to a plate.
Add the green beans to the skillet, season with salt, stir and cook until crisp-tender, 5 minutes.
Return chicken to the skillet, add the honey mixture and cook, stirring, until the chicken is cooked through and the sauce has thickened, 2 to 3 minutes.
Remove from heat and stir in the vinegar. Season to taste with salt and pepper. Serve with jasmine rice and lime squeezed over top, if you like.
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