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Turmeric Chicken and Broccoli Stir Fry

The Food in my Beard Recipe by

Turmeric Chicken and Broccoli Stir Fry

A twist on a standard chicken and broccoli dish, this is loaded with turmeric and ginger. The flavor is familiar and exotic at the same time!

(42 comments)
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 5
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Turmeric Chicken and Broccoli Stir Fry

1
Pound Chicken
1
Large Head Broccoli
1
Onion
5
Cloves Garlic
2
Inches Ginger
1
Heaping Tablespoon Turmeric
1
Teaspoon Cumin
1/2
Teaspoon Chile Powder
2
Tablespoons Butter
1
Lemon

Directions

  • 1 Slice the onions into strips. Slice the chicken also into strips. Cut the broccoli into bite size chunks
  • 2 Mince the garlic and ginger together into one chunky paste.
  • 3 Saute the onions in the butter until softened. 5 minutes.
  • 4 Add the Ginger and Garlic Paste. Cook 1 minute
  • 5 Add the Spices. Cook 1 minute
  • 6 Add the chicken and broccoli and cook until the chicken is no longer pink in the center and the broccoli has reached your desired texture. Add the juice from the lemon and mix.
  • 7 Serve over rice.
  • 8 EDIT - Some people noted that this recipe is too dry. It isn't meant to be overflowing with sauce by any means, but if you use the right amount of butter I don't think dryness should be an issue. However, if you feel that it needs to have more sauce, feel free to add chicken stock or coconut milk as suggested in the comments.
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Turmeric is a very interesting yet often misunderstood spice.  

As prepared by The Food in my Beard

It may seem exotic to you, but most of us eat more turmeric than we think! This is because it is used as a natural food coloring in many off the shelf food products, especially yellow mustard.

Another reason that turmeric is misunderstood is that it has a very short shelf life. In my opinion, after 5 months in your cabinet, it has lost about half of its potency. A few more months and it develops a musty, almost moldy scent. I mentioned in my last spice post that buying whole spices can lengthen their shelf life, but unfortunately whole turmeric sticks are hard to find and not very convenient to use in the kitchen. So be sure to buy the powder in very small quantities and write the date on the package!

Turmeric shines in curries or with similar species like ginger and cardamom. I like mixing it with ground beef and onions to make Persian style meatballs. Not many Middle Eastern dishes are complete without it!

This simple stir-fry really lets the turmeric flavor (and color) come through in the final dish. It’s a nice change from your standard chicken and broccoli stir-fry that will have you Googling for more turmeric recipes by the time you finish eating!


Turmeric Chicken and Broccoli Stir-Fry recipe

Start out by making a paste with some ginger and garlic.

Turmeric Chicken and Broccoli Stir-Fry recipe

Turmeric Chicken and Broccoli Stir-Fry recipe

Next up, prep the spice blend. I used the whole spices I had, but the recipe has the measurements for powders if you need them

Turmeric Chicken and Broccoli Stir-Fry recipe

After all the prep work is done, the meal is finally ready to come together.

Turmeric Chicken and Broccoli Stir-Fry recipe

Onions cooking in butter, followed by the ginger and garlic.

Turmeric Chicken and Broccoli Stir-Fry recipe

The turmeric makes everything so vibrant!

Turmeric Chicken and Broccoli Stir-Fry recipe

See? Vibrant.

Turmeric Chicken and Broccoli Stir-Fry recipe

Serve with rice and see just how good it is!

Turmeric Chicken and Broccoli Stir-Fry recipe


Dan Whalen had yellow fingers for a few days after making this recipe. Check out if they are still yellow at his blog The Food in My Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!
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