HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChinese Salt & Pepper Chicken
Chinese Salt & Pepper Chicken

Chinese Salt & Pepper Chicken

with Honey-Soy Veggies

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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!

Tags:Not Suitable for CoeliacsNaturally Gluten-Free

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

jasmine rice

1 packet

chicken breast

1 unit

red capsicum

1 sachet

Chinese five spice

(May be present Gluten)

½ sachet

black sesame seeds

(ContainsSesameMay be present Gluten, Tree Nuts, Milk, Peanuts, Soy)

1 pinch

chilli flakes

1 bag

sugar snap peas

1 unit

long green chilli

Not included in your delivery

1.25 cup

water (for the rice)

¾ tsp


1 tsp


2 tbs

plain flour (or gluten-free plain flour)


olive oil

2 tbs

soy sauce (or gluten-free tamari soy sauce)

(ContainsGluten, Soy)

2 tbs


1.5 tbs

water (for the sauce)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3480 kJ
Fat28.5 g
of which saturates5.6 g
Carbohydrate91.7 g
of which sugars21.6 g
Dietary Fibre0 g
Protein49.3 g
Cholesterol0 mg
Sodium2170 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Chopping board
Small Bowl
Large Non-Stick Pan
Medium Bowl
Instructionsarrow up iconarrow up icon
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In a medium saucepan, bring the water (for the rice) to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered for another 10-15 minutes, or until the rice is tender and all the water is absorbed. TIP: The rice will finish cooking in its own steam so don't peek


While the rice is cooking, slice the red capsicum into 0.5cm strips. Trim the sugar snap peas. Thinly slice the long green chilli (if using). In a small bowl, combine the soy sauce, honey and water (for the sauce).


In a large frying pan or wok, heat a drizzle of olive oil over a medium-high heat. Add the red capsicum and cook for 2 minutes or until softened. Add the sugar snap peas and honey-soy mixture and cook for a further 1-2 minutes, or until tender. Transfer to a medium bowl and cover to keep warm


Chop the chicken breast into 2cm chunks. In a medium bowl, combine the salt, pepper, Chinese five spice and plain flour. Add the chicken breast and toss to coat. TIP: Chinese five spice has a strong anise flavour, use less if you're not a fan!


Wash out the pan then return to a medium-high heat with a drizzle of olive oil. Once hot, add the chicken and cook, tossing occasionally, for 6-7 minutes, or until browned and cooked through. TIP: Add a drizzle more oil if necessary!


Divide the jasmine rice between plates and top with the honey-soy veggies and Chinese salt & pepper chicken. Sprinkle with the long green chilli (if using) and black sesame seeds (see ingredients list).