Turmeric Black Pepper Honey Chicken with Turmeric Rice

Ingredients

• 1 cup long-grain rice ((one cup measure, not rice cooker cup))
• 1 1/2 cups gluten-free vegetable broth
• 2 cloves garlic (grated)
• 1 bay leaf
• 1 tablespoon olive oil
• 1 teaspoon BareOrganics Turmeric Root Powder
• 1/2 teaspoon kosher or fine sea salt
• 1/4 cup water
• 3 tablespoons honey
• 3/4 teaspoon black pepper (plus more to taste)
• Kosher or fine sea salt
• 2 tablespoons all-purpose gluten-free flour
• 1 1/2 teaspoons BareOrganics Turmeric Root Powder
• 1 pound boneless (skinless chicken thighs, cut into 1-inch pieces)
• 1 tablespoon coconut or avocado oil
• 12 ounces green beans (trimmed and thinly sliced on an angle)
• 1 teaspoon unseasoned rice vinegar or soy sauce
• 1 lime (cut into wedges)

Instructions

1. 1

   --- Turmeric Rice (In a rice cooker) ---

2. 2

   Rinse the rice well under cold water until the water runs clear. Place in the rice cooker along with the rest of the rice ingredients and cook according to the rice cooker instructions. Fluff with a fork and serve with Turmeric Black Pepper Chicken.

3. 3

   --- Turmeric Black Pepper Honey Chicken ---

4. 4

   In a small bowl or measuring cup, mix ¼ cup water with the honey, pepper, and ½ teaspoon salt. Set aside.

5. 5

   In a medium bowl, stir together the flour, turmeric, and 1 teaspoon salt. Add the chicken and toss to coat.

6. 6

   Heat the oil in a 10-inch nonstick skillet over medium-high. Add the chicken and cook until golden brown and fragrant, about 2–3 minutes per side.

7. 7

   Add the green beans, season lightly with salt, and cook until crisp-tender, about 1–2 minutes.

8. 8

   Pour in the honey mixture and cook, stirring, until the chicken is cooked through and the sauce thickens, 2–3 minutes.

9. 9

   Remove from heat, stir in the vinegar, and season with more salt and pepper to taste. Serve over rice with lime wedges.