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Chinese Salt & Pepper Chicken

Chinese Salt & Pepper Chicken

With Stir-fried Veggies on Garlic Rice

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Watch out salt and pepper squid, because our chicken version is going to steal even your biggest fans! This has all the spicy flavour, but is pan-fried instead of deep-fried, and is so quick and easy that it's going to blow your mind.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

310 g

Chicken Thighs/Leg

160 g

Sweet Bell Pepper

113 g

Sugar Snap Peas

¾ cup

Parboiled Rice

2 tbsp



1.5 tsp

Peppercorns, ground

4 tbsp

Sweet Chili Sauce

2 unit

Green Onion

6 g


2 tbsp

Soy Sauce

(ContainsSulphites/Sulfite, Soy/Soja, Wheat/Blé)

Not included in your delivery

2 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3054 kJ
Calories730 kcal
Fat21 g
Saturated Fat4 g
Carbohydrate92 g
Sugar18 g
Dietary Fiber5 g
Protein40 g
Cholesterol145 mg
Sodium1120 mg
Utensilsarrow down iconarrow down icon
Paper Towel
Medium Bowl
Measuring Spoons
Medium Pot
Measuring Cups
Small Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Heat Guide for Step 1: 1/4 tsp mild, 1/2 tsp medium, 3/4 tsp spicy and 1 tsp extra-spicy! Pat chicken dry with paper towels. Cut chicken into 1-inch cubes, then place in a medium bowl. Add 1 tbsp soy sauce (dbl for 4ppl) and half the cornstarch to bowl with chicken. Stir to combine. Season with salt and 1/2 tsp peppercorns (dbl for 4ppl).(NOTE: Reference Heat Guide.) Set aside.


Peel, then mince or grate garlic. Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then rice and garlic. Cook, stirring often, until fragrant, 1-2 min. Add 1 1/4 cups water (dbl for 4 ppl) and bring to a boil over high heat. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 15-18 min.


While rice cooks, core, then cut pepper into 1/2-inch slices. Trim snap peas. Thinly slice green onions. Whisk together sweet chili sauce, remaining soy, remaining cornstarch and 1/2 cup water (dbl for 4ppl) in a small bowl.


Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then peppers and snap peas. Cook, stirring often, until tender-crisp, 4-5 min. Transfer veggies to a plate.


Heat same pan over medium-high heat. When hot, add 1 tbsp oil, then chicken. Cook, stirring occasionally, until golden-brown and cooked through, 4-5 min.**(NOTE: Don't overcrowd the pan; cook chicken in two batches for 4 ppl, using 1 tbsp oil for each batch!) Stir in veggies and cornstarch mixture. Bring up to a boil. Cook, stirring occasionally, until slightly thickened, 1-2 min. Season with salt and pepper.


Fluff rice with a fork. Stir in half the green onions and season with salt. Divide rice between plates. Top with chicken, veggies and sauce. Sprinkle with remaining green onions.