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!
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.
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