Salt and pepper chicken
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
- 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 greenssuch as pak choi
- handful chopped coriandersliced spring onions and cooked rice (to serve)
Nutrition: per serving (3)
- kcal279
- fat9g
- saturates2g
- carbs12g
- sugars7g
- fibre2g
- protein37g
- salt2.8g
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.