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Salt and pepper chicken on plate with chopsticks

Salt and pepper chicken

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A star rating of 4.7 out of 5.46 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2 - 3

Make this easy, spicy salt and pepper chicken dish at home instead of ordering a takeaway. It's cooked with Asian greens in honey and soy, with a hint of Chinese five-spice

Nutrition: per serving (3)
NutrientUnit
kcal279
fat9g
saturates2g
carbs12g
sugars7g
fibre2g
protein37g
salt2.8g
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Ingredients

  • 500g skinless, boneless chicken thighs
  • 1 tsp flaky sea salt
  • 1 tsp Sichuan peppercorns (use normal peppercorns if you can't find these)
  • 1 tbsp cornflour
  • 1 tsp Chinese five-spice powder
  • 1 tsp sesame seeds
  • 1 tbsp olive oil
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 250g Asian greens such as pak choi
  • handful chopped coriander , sliced spring onions and cooked rice (to serve)

Method

  • STEP 1

    Cut the chicken thighs into strips. Crush the salt with the peppercorns in a pestle and mortar, then mix with the cornflour and five-spice and tip into a sandwich bag. Tip the chicken into the bag and shake well to coat in the flour mixture.

  • STEP 2

    Toss the sesame seeds in a pan over a medium heat and lightly toast, for around a minute, then add the olive oil. Add the chicken and cook for 7-8 mins until golden brown.

  • STEP 3

    Mix the soy and honey and tip into the pan along with the Asian greens, cook for 2-3 mins further until everything is well coated and the greens are cooked through. Serve topped with coriander and sliced spring onions alongside some cooked rice.

Goes well with

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Overall rating

A star rating of 4.7 out of 5.46 ratings
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