Salt and Pepper Chicken

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Salt and Pepper Chicken – Takeout Flavor Made Easy at Home!

This Salt and Pepper Chicken recipe is your perfect answer to weeknight cravings for Chinese takeout. It’s quick, flavorful, and made with wholesome ingredients you already have on hand. Tender chicken thighs are coated in a fragrant blend of crushed peppercorns, sea salt, Chinese five spice, and cornflour—then pan-seared until golden and tossed with vibrant veggies and a sweet-savory soy-honey glaze.

Ready in just 25 minutes, this dish brings the magic of your favorite takeout straight to your kitchen, with none of the mystery ingredients.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4

Ingredients

  • 1.5 to 2 pounds skinless, boneless chicken thighs, cut into bite-sized pieces
  • 1 teaspoon sea salt
  • 1 teaspoon whole peppercorns (or freshly ground black pepper)
  • 3 tablespoons cornflour (cornstarch)
  • 1 teaspoon Chinese five spice powder
  • 3 tablespoons vegetable oil, divided
  • 1 red bell pepper, thinly sliced
  • 3 green onions, 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 (optional, for garnish)
  • Chopped fresh cilantro (optional, for garnish)

Instructions

  1. Prepare the Chicken:
    Place the cut chicken in a large zip-top bag or bowl and set aside.
  2. Make the Seasoning Mix:
    In a mortar and pestle, crush the salt and peppercorns together until coarse. If you don’t have one, use fresh ground sea salt and black pepper. Add the cornflour and Chinese five spice to this mixture and stir to combine.
  3. Coat the Chicken:
    Pour the spice mixture over the chicken. Seal the bag (or cover the bowl) and shake or toss well to evenly coat all the chicken pieces.
  4. Cook the Chicken:
    Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the chicken in a single layer. Cook for 6 to 8 minutes, stirring frequently, until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate.
  5. Sauté the Vegetables:
    Add the remaining 1 tablespoon of oil to the same pan. Stir in the sliced red bell pepper and cook for 2 minutes. Add the white parts of the green onions and bok choy; cook for another 2 minutes, until the vegetables begin to soften.
  6. Make the Sauce:
    In a small bowl, whisk together the soy sauce and honey until well combined.
  7. Combine Everything:
    Return the cooked chicken to the skillet. Pour in the soy-honey sauce and stir well. Cook for 2 to 3 more minutes, letting everything become well-coated and heated through.
  8. Serve:
    Spoon the chicken and veggies over warm cooked rice. Garnish with the green parts of the green onions, sesame seeds, and fresh cilantro, if using.

Recipe Tips

  • Use chicken thighs for the juiciest and most flavorful result, but chicken breast can also work if you prefer.
  • Add heat with a pinch of crushed red pepper flakes or a few sliced chili peppers if you like a spicy kick.
  • Swap the bok choy with baby spinach, napa cabbage, or snow peas depending on what’s available.

Nutrition Information (per serving)

  • Calories: 279
  • Protein: 34g
  • Carbohydrates: 18g
  • Fat: 7g
  • Sugar: 10g
  • Fiber: 1g
  • Sodium: 1025mg
  • Vitamin A: 1105 IU
  • Vitamin C: 40 mg
  • Calcium: 40 mg
  • Iron: 2 mg

Note: Nutritional values are approximate and may vary depending on specific brands and ingredients used.

 

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