Salt & Pepper Chicken
Ingredients
- 4 chicken breasts (≈800g raw), sliced into strips
- 2 tsp flaky sea salt
- 2 tsp Sichuan peppercorns (or regular black peppercorns)
- 2 tbsp cornflour (≈16g)
- 2 tsp Chinese five-spice powder
- 2 tsp sesame seeds (≈8g)
- 2 tbsp olive oil (30ml)
- 2 tbsp soy sauce (30ml)
- 2 tbsp honey (40g)
- 500g Asian greens (pak choi, bok choy, or tenderstem broccoli)
- Fresh coriander & sliced spring onions, to serve
- 300g basmati rice (dry weight), to serve
How to preprare
- Crush salt and peppercorns in a mortar (or bash with a rolling pin). Mix with cornflour and five-spice in a large bowl or bag. Add chicken strips, toss to coat evenly.
- Toast sesame seeds in a large pan for 1 minute, then add olive oil. Fry chicken for 7–8 minutes until golden and cooked through.
- Stir in soy sauce, honey, and Asian greens. Cook 2–3 minutes until the greens are just wilted and the chicken is glazed.
- Serve hot over rice, topped with coriander and spring onions.
Note
Double the greens and halve the rice for a lighter version that still delivers on flavour and satiety.
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