Ingredients
1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 bunch asparagus, ends trimmed and cut into 2-inch pieces
2 tablespoons olive oil (or avocado oil)
3 cloves garlic, minced
1-inch piece fresh ginger, grated (or 1 tsp ground ginger)
1 ½ teaspoons ground turmeric
½ teaspoon ground cumin
½ teaspoon paprika (optional, for a smoky kick)
Salt and black pepper, to taste
1 teaspoon of toasted sesame seeds
Juice of ½ lemon (plus more wedges for serving)
Fresh cilantro or parsley, for garnish (optional)
Steps
Marinate the Chicken: In a bowl, combine chicken with turmeric, cumin, paprika, salt, pepper, and 1 tablespoon olive oil. Let sit for 15–30 minutes (or overnight in the fridge for deeper flavor).
Cook the Chicken: Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer. Sear for 4–5 minutes per side, until golden and cooked through. Remove from pan and set aside.
Sauté Aromatics: In the same skillet, add a splash more oil if needed. Sauté garlic and ginger for 30–60 seconds until fragrant.
Cook Asparagus: Add asparagus to the skillet and sauté for 4–6 minutes, until crisp-tender. Season lightly with salt and pepper.
Combine: Return chicken to the skillet. Toss everything together, add lemon juice, and stir to coat.
Garnish and Serve: Sprinkle with fresh herbs if desired. Serve warm with your grain of choice.