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Salt & pepper chicken New-recipe-icon

Make this spicy 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

  • Prep: 10 mins
    Cook: 15 mins
  • Serves 3
  • Easy
  • Serves 3
  • Easy
  • Calories 279
  • Carbohydrates 12
  • Saturated Fat 2
  • Sugar 7
  • Protein 37
  • Fat 9
  • Fibre 2
  • Salt 2.8

Nutrition per serving

  • Calories 279
  • Carbohydrates 12
  • Saturated Fat 2
  • Sugar 7
  • Protein 37
  • Fat 9
  • Fibre 2
  • Salt 2.8

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

  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.

  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.

  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.

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