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Salt and Pepper Chicken

This Salt and Pepper Chicken is a delicious & easy Chinese take-out-style meal - spicy crispy chicken with sautéed veggies served over rice!
Course Main Course, Main Dish
Cuisine Chinese, Family Meal, Takeout, Weeknight Meal
Keyword Salt and Pepper Chicken
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 397kcal
Author Chrissie

Equipment

Ingredients

  • 8 boneless skinless chicken thighs approximately 2 pounds
  • 1 1/2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 tablespoon Chinese 5-spice powder
  • 10 tablespoons cornstarch
  • 1 large red bell pepper chopped
  • 1/2 cup chopped green onions
  • 1 large white or yellow onion
  • 1 small red chili pepper or use a small jalapeno, optional
  • 5 cloves garlic minced
  • 2-3 tablespoons soy sauce
  • 1/4 cup vegetable oil canola or sunflower oil works well

Instructions

  • Cut the chicken thighs into 1-inch pieces, keeping the shape and size of the chicken pieces as consistent as possible.
  • Mix together the salt, pepper, 5-spice powder, and cornstarch in a bowl. Set aside.
  • Chop the bell pepper, onions, chili pepper and garlic, and set them aside. Measure out the soy sauce and set aside.
  • Add the chicken pieces to the bowl with the cornstarch mixture and toss them well to coat completely.
  • Heat a large skillet or wok over medium-high heat and add the oil. When the oil is hot, add the chicken so the bottom of the pan is covered but not overcrowded. You may have to cook the chicken pieces in 2 batches.
  • Turn the heat down slightly to just above medium and flip the chicken pieces once they start to brown.
  • When the chicken pieces are browned on both sides and the internal temperature measures 74 degrees Celsius (165 Fahrenheit), remove the chicken pieces to a plate lined with paper towel and repeat with the remaining chicken.
  • Once all the chicken is cooked, turn the heat up to medium-high.
  • Add the chopped veggies to the skillet and saute for just a few moments until the pepper and onions start to brown slightly and soften just a little bit.
  • Add in the soy sauce and add the chicken into the pan. Toss everything together well and serve over rice.

Nutrition

Serving: 0.25of recipe | Calories: 397kcal | Carbohydrates: 29g | Protein: 46g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 215mg | Sodium: 1585mg | Potassium: 832mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1579IU | Vitamin C: 75mg | Calcium: 65mg | Iron: 3mg