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)
black sesame seeds
sugar snap peas
long green chilli
water (for the rice)
plain flour (or gluten-free plain flour)
soy sauce (or gluten free tamari soy sauce)
water (for the sauce)
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).