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Need A Quick Dinner Idea? Try This Delicious & Easy Turmeric Chicken Recipe

Eliza Sullivan
October 13, 2020
Eliza Sullivan
mbg Nutrition & Health Writer
By Eliza Sullivan
mbg Nutrition & Health Writer
Eliza Sullivan is a food writer and SEO editor at mindbodygreen. She writes about food, recipes, and nutrition—among other things. She studied journalism at Boston University.
Woman cooking in kitchen
Image by Andrey Pavlov / Stocksy
October 13, 2020
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Often, our favorite recipes are the simple ones—the sort of meal that, after cooking it once, you hardly need to look at the recipe to make it a second (or third, or fourth) time.

"This simple stir-fry is earthy and golden with turmeric and sweetened with honey that caramelizes and builds flavor," writes Christopher Kimball in the introduction to this recipe, which appears in Milk Street's latest cookbook Cookish: Throw It Together.

He also advises taking care when slicing the onions: Though you may be tempted to slice them thinner, you'll want to aim for those ½-inch-thick pieces so they soften, but don't completely lose their texture, when cooking.

We love cooking with turmeric because of its ability to help boost mood and support the immune system1. And adding it to the chicken in this recipe makes for a colorful final dish that feels almost too fancy for a weeknight. But the best part? Start to finish, it should take only about 25 minutes.

Stir-Fried Turmeric Chicken

Serves 4


  • 2 tablespoons honey
  • 2 teaspoons soy sauce
  • ¾ teaspoon ground turmeric
  • 2 tablespoons neutral oil, divided
  • Kosher salt and ground black pepper
  • 1½ pounds boneless, skinless chicken thighs, cut into 1-inch chunks
  • 1 small red onion or yellow onion, halved and sliced ½ inch thick
  • 2 tablespoons grated lime zest, plus
  • 1 tablespoon lime juice, plus lime wedges to serve
  • Optional garnish: Thinly shredded red cabbage


  1. In a medium bowl, stir the honey, soy sauce, turmeric, 1 tablespoon of oil, and ¾ teaspoon of salt. Stir in the chicken.
  2. In a 12-inch nonstick skillet, heat the remaining 1 tablespoon of oil until shimmering. Add the chicken and cook, stirring, until well browned.
  3. Add the onion and cook, stirring, until the chicken is opaque throughout and the onion is wilted but still crunchy.
  4. Off heat, stir in the lime juice and half the zest. Season with salt and pepper, then sprinkle with the remaining zest. Serve with lime wedges.
Recipe excerpted with permission from Cookish: Throw It Together © 2020. Published by Voracious | Little, Brown & Company
Eliza Sullivan author page.
Eliza Sullivan
mbg Nutrition & Health Writer

Eliza Sullivan is an SEO Editor at mindbodygreen, where she writes about food, recipes, and nutrition—among other things. She received a B.S. in journalism and B.A. in english literature with honors from Boston University, and she has previously written for Boston Magazine,, and SUITCASE magazine.