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
INGREDIENT :
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)
RECIPE DIRECTION :
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.
