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Turmeric Chicken and Broccoli Stir Fry

(45 reviews)
Turmeric Chicken and Broccoli Stir Fry
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 5
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  • Pinterest
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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!

Ingredients

1
lb boneless chicken (any cut)
1
large head broccoli
1
onion
5
cloves garlic
2-inch piece of fresh ginger root
1
heaping tablespoon turmeric
1
teaspoon cumin
1/2
teaspoon chile powder
2
tablespoons butter
1
lemon
Chicken stock or coconut milk (optional)

Directions

  • 1 This stir fry cooks up quickly, so prep all your ingredients before you begin cooking: Cut onion in half, and cut each half into 1/4-inch slices. Cut chicken into strips. Roughly chop the broccoli into bite-sized chunks. Mince the garlic and ginger together to form a chunky paste. Finally, make a spice blend with the cumin, chile and turmeric.
  • 2 Saute the onions in the butter until softened, about 5 minutes. Add the ginger and garlic paste and cook 1 minute more, until fragrant.
  • 3 Add the spice blend. Cook 1 minute.
  • 4 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. Cut the lemon in half and squeeze over the skillet to release as much juice as possible, being careful to keep the seeds out of the pan. Stir all ingredients to combine. (Note: There will be very little leftover cooking liquid. If you prefer a saucy stir fry, add chicken stock or coconut milk in small amounts until it's your desired consistency.)
  • 5 Serve over rice.
See Step By Step

Step By Step  

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!
See Recipe
Tips  

Turmeric is a very interesting yet often misunderstood spice. 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 five months in your cabinet, it has lost about half of its potency. A few more months and it develops a musty, almost moldy scent. And 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 so vibrant, and a nice change from your standard chicken and broccoli stir fry. Serve with rice and see just how good it is! You'll be Googling more turmeric recipes by the time you finish eating.

Nutrition Information 
No nutrition information available for this recipe
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