Make this easy, spicy salt and pepper 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
Serves 2 – 3
500g skinless, boneless chicken thighs1 tsp flaky sea salt1 tsp Sichuan peppercorns (use normal peppercorns if you can’t find these)1 tbsp cornflour1 tsp Chinese five-spice powder1 tsp sesame seeds1 tbsp olive oil1 tbsp soy sauce1 tbsp honey250g Asian greens such as pak choihandful chopped coriander, sliced spring onions and cooked rice (to serve)
STEP 1Cut 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.STEP 2Toss 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.STEP 3Mix 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.
