This salt and pepper chicken is a little bit like that other famous Chinese invention; fireworks. Explosive, colourful and downright celebratory. It really is a feast for the senses!
Chinese five spice
(ContainsTraces of Gluten,May contain traces of allergens)
sugar snap peas
cracked black pepper
soy sauce (or gluten free tamari soy sauce)
(ContainsRoyal Jelly, Bee Pollen, Propolis)
Rinse the Jasmine rice well. Add the water (for the rice) to a medium saucepan and bring to the boil. Add the rice, stir, cover with a lid and reduce the heat to low. Cook for 11-12 minutes, then remove the pan from the heat and cook for another 10-15 minutes, or until the rice is tender and all the water is absorbed. TIP: Don't lift the lid while the rice is resting so you don't lose any steam!
While the rice is cooking, chop the chicken thigh into 2 cm chunks. Slice the red capsicum into 0.5 cm strips. Trim the sugar snap peas. Finely slice the spring onion.
Place the chicken thigh chunks, salt (check ingredients list for the amount), cracked black pepper (check ingredients list for the amount), Chinese five spice, chilli flakes (if using) and the plain flour in a plastic bag. Shake to coat the chicken in the seasoning. TIP: Chinese five spice has a strong flavour profile, feel free to add a little less spice mix. TIP: Add as much or as little chilli flakes as you like depending on your
Heat a large frying pan or wok over a medium-high heat. Once hot, add the sesame seeds and toast for 3-4 minutes, stirring occasionally, until golden. Remove and set aside in a small bowl. Return the pan to the heat with a good drizzle of olive oil. Once hot, add the chicken thigh to the pan and cook for 6-7 minutes, or until browned and cooked through. TIP: The chicken is cooked when it is no longer pink in the middle! Set aside on a plate.
While the chicken is cooking, combine the soy sauce, honey and warm water (for the sauce) in a second small bowl. Return the frying pan to a high heat and add a drizzle of olive oil. Cook the red capsicum for 2 minutes, or until softened. Add the sugar snap peas and honey-soy mixture to the pan and cook for a further 2 minutes, or until tender
Divide the Jasmine rice between plates and top with the honey-soy veggies and the Chinese salt and pepper chicken. Sprinkle over the spring onion and the toasted sesame seeds.