My Turmeric Black Pepper Chicken is a quick stir fry meal that's ready in under 30 minutes! Turmeric, black pepper and garlic add a robust flavor to the tender chicken and broccolini.
The quick prep time is ideal for busy weeknights and you'll also appreciate the macros and health benefits of this recipe. It's gluten free, low carb and keto-friendly; one of those easy recipes to keep in your rotation.
The combination of turmeric, aromatics and a little bit of monk fruit creates a boldly-flavored, earthy and peppery dish with a hint of sweet and spicy.
When it comes to prep, it's similar to my Garlic Chicken and Steak Stir Fry, but boasts an even quicker prep time.
I like this delicious turmeric chicken recipe with chopped broccolini, but it's really a use-what-you-have situation. Bok choy, chopped asparagus, zucchini, or small florets of broccoli or cauliflower would all work well in this easy stir fry.
why you'll love it
You'll toss the chicken in a turmeric-black pepper seasoning, then pan fry it for a few minutes before adding the broccolini, garlic and shallot.
Here's why you'll love this turmeric black pepper chicken:
- Quick and simple. An easy weeknight dinner that cooks in 15 minutes!
- Hearty and healthy. Turmeric is a spice that adds warmth and earthiness to the chicken and veggies. Black pepper helps to increase the bioavailability of curcumin, the active ingredient in turmeric with anti-inflammatory properties. It's often added to turmeric and curcumin supplements, so why not add it to your food?
- Versatile and flavorful. It's an easy dish my kids even enjoy! It has a bold flavor that might remind you of curry (thanks to the turmeric). Don't have broccolini? A variety of vegetables can be swapped in. No monk fruit on hand? I'm including some easy substitutes in the recipe notes.
Here's a look at the main ingredients you'll need to make my turmeric black pepper chicken recipe:
- Chicken thighs. I use boneless skinless chicken thighs, cut into bite-sized pieces, but you can also use chicken breast or tenderloins for this recipe. I personally prefer the chicken thighs because the meat stays more tender and juicy, while chicken breast is just a tad more dry.
- Spices. A mixture of turmeric, salt and freshly ground black pepper coat the chicken and add flavor to the dish.
- Avocado oil. An easy, non-stick coating in your skillet. You can also use olive oil or coconut oil.
- Garlic and Shallot. Minced, these delicious add-ins give the stir fry an extra boost of flavor.
- Broccolini. Chop it small so the stems can cook quickly and become tender.
- Coconut aminos or tamari soy sauce. Adds that perfect savory/salty flavor!
- Granulated monk fruit sweetener. My sweetener of choice, but there are several others you can use. See recipe notes for easy swaps.
- Red pepper flakes. An optional ingredient if you want a touch of heat.
how to make turmeric black pepper chicken
For a look at the detailed instructions and ingredient amounts, scroll to the bottom of the page to view the printable recipe card.
In a medium bowl, toss the chicken pieces with the turmeric, black pepper and ¾ teaspoon salt. Mix well to coat the chicken evenly.
Heat the oil in a large skillet over medium heat. When it glistens, place chicken in the skillet and cook for about 4 minutes in a single layer, stirring occasionally.
In a small bowl, combine the coconut aminos (or tamari) with the sweetener and whisk well. Set aside. Add the garlic, shallots and broccolini to the chicken.
Cook 2-3 minutes to soften the broccolini, then pour in the coconut aminos mixture.
Bump the temperature to medium-high heat and cook another 2-4 minutes to let the sauce reduce.
Tip: The broccolini stems should be fairly tender with a little bit of crispness to them. The florets will cook until slightly wilted, and the chicken pieces should be a light golden brown.
Remove from heat and serve with a sprinkle of red pepper flakes, if desired.
tips for the best results
The cooking time may vary based on the size of your broccolini and chicken pieces. If the broccolini isn't getting tender, you can cover it with a lid for a couple of minutes to help it steam (after adding the coconut aminos).
Turmeric black pepper chicken makes an easy complete meal, but you can also serve it with cauliflower rice or your favorite low-carb rice (I really love Kaizen!).
For a touch of acid to counter the earthy turmeric, you might enjoy a squeeze of lemon juice on top of the dish.
- Sweetener- I like using granulated monk fruit sweetener (preferably Golden) since it has a zero glycemic index and makes this dish keto-friendly. However, you can also substitute the sweetener for a tablespoon of pure honey or coconut sugar if you're looking for a natural sweetener and don't mind the added sugar content. The honey mixture makes the sauce a little stickier and it coats the chicken and broccolini nicely.
- Broccolini- Add chopped green beans, bell peppers or even sliced mushrooms to the mix for a full stir fry effect! The great thing about this dish is that so many different varieties of vegetables will work well.
- Ground turmeric. If you prefer to substitute fresh turmeric for ground turmeric, you will need to increase the amount to get the same flavor. A rule of thumb is to use 3 parts fresh turmeric for every 1 part ground turmeric. So 2 teaspoons of ground turmeric would equal 6 teaspoons of freshly minced turmeric. I would add the fresh turmeric to the skillet when you add the garlic and shallots to prevent it from burning.
Store any leftover turmeric black pepper chicken in an airtight container in the refrigerator for up to four days. Reheat in the microwave or in a pan over medium heat.
you might also love...
- Keto Chicken Soup, a cozy and flavor-packed soup that is warming and nourishing. With a pinch of turmeric, tender chicken and loads of savory aromatics, this is a soup staple you'll want to revisit!
- These Crispy Keto Chicken Wings are oven baked using a technique that will give you the very best results! Toss them in Garlic Parmesan Wing Sauce or enjoy them with your favorite dips.
- Grilled Steak Caesar Salad is another quick and easy weeknight meal that delivers. A grilled steak seasoned with Cajun rub, crisp Romaine and snap peas and a creamy, garlicky dressing makes this meal irresistible!
- 2 teaspoons ground turmeric
- ¾ teaspoon sea salt
- 1 teaspoon course ground black pepper
- 1-½ pounds boneless skinless chicken thighs, cut into 1-inch pieces
- 1-½ tablespoons avocado oil (or sub coconut oil, olive oil)
- 2-½ tablespoons tamari or coconut aminos
- 1 tablespoon Golden granulated monk fruit sweetener (see recipe notes for subs)
- 1 shallot, minced
- 3 cloves garlic, minced (about 1-½ to 2 teaspoons)
- 1, 8-ounce bunch broccolini, cut into ½-inch pieces
- red pepper flakes, to taste (optional)
- In a small dish, mix the turmeric, salt and pepper.
- Place chicken pieces in a medium bowl. Add the turmeric seasoning mix and toss the chicken pieces in the spice blend to coat evenly.
- Pour the oil in a large skillet set over medium heat. When it glistens, add the chicken in a single layer and cook for about 4-5 minutes, stirring occasionally.
- In a small bowl, stir together the coconut aminos (or tamari) with the sweetener. Set aside.
- Add the garlic, shallots and broccolini to the chicken. Cook for 2-3 minutes to soften the broccolini.
- Pour in the coconut aminos mixture. Bump the temperature to medium-high heat and cook another 2-4 minutes to let the sauce reduce. Stir frequently.
- Remove from heat and serve with a sprinkle of red pepper flakes, if desired.
Cook time: The cook time will vary based on the size of your chicken pieces and broccolini. You'll know it's done when the broccolini stems are tender (but still slightly crisp) and the chicken is cooked through (internal temperature of 165°F).
- Sweetener- Granulated monk fruit sweetener has a zero glycemic index which makes this dish keto-friendly and low carb. You can substitute the same amount of sweetener for honey or coconut sugar if you're not concerned about the added sugars.
- Broccolini- Feel free to use a variety of vegetables! Chopped green beans, chopped asparagus, bell peppers, chopped bok choy or even sliced mushrooms will work well.
- Chicken thighs- When testing this recipe, I found that chicken thighs turn out juicier and less dry than chicken breasts or chicken tenderloins, but feel free to swap in your favorite cut of choice.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 477Total Fat: 25gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 277mgSodium: 1342mgCarbohydrates: 9gNet Carbohydrates: 6gFiber: 3gSugar: 3gProtein: 58g
This nutritional information is approximate and is provided for convenience as a courtesy.