Go Back
+ servings
overhead shot of salt and pepper chicken in a white bowl with two chopsticks resting on top of the bowl.

Salt and Pepper Chicken

Katerina | Diethood
Sweet, spice, and flavored with fragrant Chinese five spice, this classic Salt and Pepper Chicken recipe is an easy takeout-style meal you can make at home!
Servings : 4
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins


  • 1.5 to 2 pounds skinless boneless chicken thighs
  • 1 teaspoon sea salt
  • 1 teaspoon whole peppercorns
  • 3 tablespoons cornflour
  • 1 teaspoon chinese five spice powder
  • 3 tablespoons vegetable oil, divided
  • 1 red bell pepper, thinly sliced
  • 3 green onions, thinly sliced on the diagonal, white and green parts separated
  • 3 cups chopped bok choy
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons honey
  • Cooked rice, for serving
  • Toasted sesame seeds, for garnish, optional
  • Chopped cilantro for garnish, optional


  • Cut the chicken into strips or bite-size pieces.
  • Place chicken in a ziploc bag and set aside.
  • In a pestle and mortar, crush the salt with the peppercorns. If you don’t have a pestle and mortar, you can combine fresh ground black pepper with fresh ground salt.
  • To the salt and pepper add the cornflour and Chinese five spice; mix to combine.
  • Add the salt and pepper mixture to the chicken in the bag; seal the bag and shake well to coat.
  • Heat 2 tablespoons vegetable oil in a wok or a large pan set over medium-high heat.
  • Once the oil is shimmering, add in the chicken.
  • Cook for about 6 to 8 minutes, or until all sides are golden brown and chicken is cooked through. Stir frequently.
  • Transfer cooked chicken to a plate and set aside.
  • Return pan to the burner and add 1 tablespoon vegetable oil.
  • Stir in the sliced peppers and cook for 2 minutes.
  • Add the white parts of the green onions and the chopped bok choy; continue to cook for 2 more minutes.
  • In the meantime, in a small bowl combine soy sauce and honey and whisk until incorporated.
  • Return chicken to the skillet.
  • Stir in the honey and soy sauce mixture; continue to cook for 2 to 3 more minutes, or until everything is well coated and cooked through. Remove from heat.
  • Serve over rice.
  • Garnish with green onions, sesame seeds, and cilantro.


Calories: 279 kcal | Carbohydrates: 18 g | Protein: 34 g | Fat: 7 g | Saturated Fat: 2 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 3 g | Trans Fat: 0.03 g | Cholesterol: 162 mg | Sodium: 1025 mg | Potassium: 567 mg | Fiber: 1 g | Sugar: 10 g | Vitamin A: 1105 IU | Vitamin C: 40 mg | Calcium: 40 mg | Iron: 2 mg | Net Carbs: 17 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Appetizer / Lunch / Dinner
Cuisine: Chinese
Keyword: chicken stir fry, chinese recipes easy, easy stir fry