Turmeric is used in many South and South East Asian dishes. The turmeric plant is in the same family as ginger so similarly the root is the part that is typically eaten. Fresh turmeric is less commonly available, so usually it is used in a dried powder form. The vibrant yellow color can make almost any dish seem more appetizing, and in fact, turmeric is the ingredient that makes curry powder yellow. Be careful when you work with turmeric, as stains may be difficult to get rid of!
- 3/4 lb chicken breast, cut into bite sizes
- 1 small onion, diced
- 1/2 bell pepper, diced
- 1 small tomato, diced
- 3 tablespoons corn
- 1.5 tablespoons soy sauce
- 1.5 and 0.5 tablespoons turmeric (used in different steps)
- 1 teaspoon corn starch
- Juice and zest of half a lemon
- 1 teaspoon sugar
- 1 tablespoon oyster sauce
- Marinate chicken pieces with soy sauce, sugar, 1.5 tbsp turmeric and cornstarch. Place in fridge for 30 minutes.
- Heat oil in skillet over high heat. Stir in chicken pieces and cook for about 3-4 minutes until the meat begins to brown on the outside. Remove from skillet.
- Add oil to skillet. Stir in onion, cook for 2 minutes. Add pepper and stir-fry for 2 more minutes. Add corn, tomato, oyster sauce, 1/2 tbsp turmeric, lemon juice and lemon zest. Lastly, stir in chicken, mix well and serve.