Hi friends!
If you’re looking for a quick, protein-packed dinner that tastes better than takeout, this Salt and Pepper Chicken is the one. It’s juicy, crispy, and full of bold flavor all made in one pan! I make this recipe when I’m craving something tasty and don’t have much time. Plus, it’s perfect for meal prep or a cozy dinner at home. Let’s cook!
🍳 Method (In Detail)
Chop the Chicken
First things first get your chicken ready. Take your mini fillets or chicken breast and chop them into small, even-sized cubes. This part is super important because when the pieces are the same size, they cook evenly. Uneven chunks might leave you with some undercooked or overcooked bits, and nobody wants that! Just use a sharp knife and take your time cutting them into bite-sized pieces.
Season & Coat
Now it’s time to give that chicken some flavor. Grab a mixing bowl and add in your chopped chicken. Sprinkle in the Chinese 5 Spice, salt, and black pepper. These are the stars of the flavor show. Then, add your cornflour this part is the magic trick that helps the outside of the chicken get that little crispy coating when you cook it. Mix everything really well using your hands or a spoon until all the pieces are nicely coated in the spices and cornflour. You want every bite to be packed with flavor.
Heat the Pan
Next, take your pan or skillet and place it on medium heat. Add the sesame oil and let it heat up. You’ll know it’s ready when it starts to make tiny bubbles. That means the oil is hot enough to start cooking. If you add the chicken before the oil is hot, it might just sit there and get soggy instead of crisping up so patience is key here!
Cook the Chicken
Once the pan is hot, add the coated chicken cubes. Spread them out a little so they’re not piled on top of each other. Let them sizzle and cook for about 7 minutes. Make sure to stir and flip them every now and then so they cook evenly on all sides. You’ll see them start to turn golden brown. Keep an eye on them chicken can dry out if it’s overcooked, so once it’s firm and white inside, it’s done!
Add the Veggies
While your chicken is cooking, get your peppers ready. Roughly chop both the green and red peppers into large, chunky pieces. This isn’t just faster it also helps the peppers keep a bit of their crunch, which adds a really nice texture to the dish. When the chicken is nearly cooked through, toss in the chopped peppers and stir everything together. Let the veggies cook for just a couple of minutes. You want them to soften just a little while still staying bright and crunchy.
Serve & Enjoy
After your veggies have had a quick cook and the chicken is fully done, turn off the heat. Scoop everything onto plates or into bowls and serve it up right away while it’s still hot. You’ve got tender chicken, crispy edges, crunchy veggies, and all that bold salt and pepper flavor in one super easy meal. Enjoy!
🛠️ Necessary Tools
Here’s what you’ll need to make it:
- 1 sharp knife
- 1 cutting board
- 1 mixing bowl
- 1 large frying pan or skillet
- 1 spatula or wooden spoon
🐔 Salt and Pepper Chicken Recipe; Easy, Fast, and Full of Flavor!
Cuisine: ChineseDifficulty: Easy2
servings10
minutes10
minutes20
minutesIngredients
For 2 delicious servings, you’ll need:
320g chicken mini fillets (or chicken breast, chopped)
1 green bell pepper
1 small sweet red pepper (or 1 chili pepper if you like spicy!)
1 tbsp sesame oil
1 tbsp cornflour (this makes it crispy!)
Spice Mix:
1 tsp Chinese 5 Spice
1 tsp salt
1 tsp black pepper
Directions
- Chop the Chicken Cut the chicken into small, even cubes. This helps them cook evenly.
- Season & Coat In a bowl, mix the chicken with the Chinese 5 spice, salt, pepper, and cornflour. The cornflour adds a lovely crisp when cooked. Mix everything so the chicken is well-coated.
- Heat the Pan Add the sesame oil to a large frying pan and heat it until it starts to bubble slightly. That’s your sign it’s hot and ready.
- Cook the Chicken Place the chicken in the hot pan. Let it cook for about 7 minutes, turning occasionally, until it’s golden and fully cooked. Don’t overcook or it might turn dry!
- Add the Veggies While the chicken is cooking, roughly chop your peppers. I like big, chunky pieces because they stay crunchy. Add them in during the last couple of minutes and stir-fry just until they’re slightly tender but still crisp.
- Serve & Enjoy Once it’s all cooked through, remove from heat and serve hot!
Notes
- Don’t skip the cornflour it gives the chicken a light crispy coating.
- Make sure your pan is hot before adding the chicken, or it won’t sear properly.
- Cut your chicken and veggies about the same size for even cooking.
- Only add veggies at the end so they don’t turn soggy.
🍽️ Serving Suggestions
- Serve it with white or brown rice for a full meal.
- Add it to a wrap or lettuce cups for a fun twist.
- Pair with noodles and a drizzle of soy sauce.
- Want more veggies? Add broccoli or snap peas!
🎉 Fun Fact
Chinese 5 Spice isn’t just for this dish it’s a magical mix of five spices (star anise, cloves, cinnamon, Sichuan pepper, and fennel seeds) and it makes any stir-fry taste so authentic. It’s easy to find at almost any grocery store now!
📝 Conclusion
This Salt and Pepper Chicken recipe is one of those simple meals that never fails. It’s quick, tasty, and packed with good-for-you protein. Whether you’re meal prepping for the week or whipping up dinner in a rush, this one-pan wonder will hit the spot every time. Don’t forget to keep that Chinese 5 Spice in your spice rack you’ll want to make this again soon!
