Fancy a takeaway? Got a spare 20 mins? Give this a try and see if it can take on your local Chinese takeaway. With 41g of protein and only 350kcal per serving. It’s ideal for a Friday night or a midweek meal.
- What is salt and pepper chicken
- What chicken cut is best for this recipe?
- How can I make salt & pepper mix
- Variations and add-ins
- Equipment needed
- Recipe
- FAQs
What is salt and pepper chicken?
Salt and pepper chicken is British takeaway staple, especially when major football tournaments such as The World Cup and Euros are on. This recipe will satisfy any future cravings you may get while giving you a boost in protein intake.
What chicken cut is best for this recipe?
You can choose any cut of chicken you like – but personally, I recommend chicken breast as they’re easy to cook and best served in small tasty bitesize chunks.
How can I make salt & pepper mix?
Mix salt and pepper together. I’m kidding, contrary to the name there’s a few bits and pieces that go into the mix. Here’s what you need
- Chinese five spice
- Black pepper
- Salt
- Sesame oil
Get it all thrown into a pan let it mix – be warned however, your kitchen is going to smell like salt and pepper for a few days. I suppose it’s a fair price to pay for such a tasty meal.
Variations and add-ins
- Throw some chips into the mix – these will pair great with the chicken.
- Add some new seasonings to give it that slight kick in flavour (garlic powder, chillis, sugar etc.)
Make it vegan
This classic British takeaway meal is a must have no matter the diet. Swap the chicken for some tofu, make sure it’s extra firm to ensure crispiness and you’ve got yourself a vegan-friendly weekly favourite.
Equipment needed
- Knife
- Small bowl for mixing
- Tablespoon for measuring
- Teaspoon
- Wok
Salt and pepper chicken recipe
Salt & pepper chicken recipe
- Servings
- Serves 2
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes
- Passive Time
- 10 minutes
Ingredients
- 320 g mini chicken fillets
- 1 tsp. Chinese five spice
- 1 tsp. black pepper
- 1 tsp. salt
- 1 tbsp. cornflour
- 1 tbsp. sesame oil
- 1 green bell pepper
- 1 small sweet red bell pepper (or Chill pepper if you like heat)
- 1 red onion
Instructions
Chop the chicken into cubes and add to a bowl with spices and cornflour. Mix well.
In a pan, add the sesame oil. When it’s hot, add the chicken.
Fry for roughly 7 minutes or until cooked through. Be careful not to overcook.
While the chicken is cooking, roughly chop the vegetables. Add them to the pan a few minutes before the chicken is ready to keep them crunchy.
Once your chicken is cooked and your veggies have a little colour, serve and enjoy!
Nutritional info per serving:
| Calories | 350 |
|---|---|
| Total Fat | 12g |
| Total Carbohydrates | 21g |
| Protein | 41g |
FAQs
Can I freeze salt and pepper chicken?
Yes, you can freeze it as long as it’s sealed in an airtight container
How long can I freeze them for?
Like most chicken-based meals, you can keep this one in the freezer for up to 2 months maximum.
Can you reheat salt and pepper chicken?
Yeah, you most certainly can. Get the wok back out and cook it on medium-high heat, ensure that the chicken is piping hot and it’s ready to enjoy.
Does this dish contain gluten?
While most salt and pepper chicken dishes do contain gluten i.e. (adding soy sauce). However, the ingredients included in our recipe are completely gluten-free.
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