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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.

Allergens:Sulphites/SulfiteSoy/SojaWheat/Blé

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

310 g

Chicken Thighs/Leg

160 g

Sweet Bell Pepper

113 g

Sugar Snap Peas

¾ cup

Parboiled Rice

2 tbsp

Cornstarch

(ContainsSulphites/Sulfite)

1.5 tsp

Peppercorns, ground

4 tbsp

Sweet Chili Sauce

2 unit

Green Onions

6 g

Garlic

2 tbsp

Soy Sauce

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

Not included in your delivery

2 tbsp

Oil*

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
Utensils
Utensilsarrow down iconarrow down icon
Paper Towel
Medium Bowl
Measuring Spoons
Grater
Medium Pot
Measuring Cups
Whisk
Small Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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.