Salt and pepper chicken

1 of 5-a-day chicken chinese indulgent salt and pepper chicken takeaway weekend

N/A

Source

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

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.

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.

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.