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Asian Recipes
Salt & Pepper Chicken

Salt & Pepper Chicken

with Garlic Rice & Japanese Mayo

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Watch out salt and pepper squid, because our chicken version is going to steal even your biggest fans! With all the spicy flavour, but pan-fried instead of deep-fried, this is a quick and easy dinner that's going to blow your mind.


Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 clove


1 packet

jasmine rice

1 unit

red capsicum

1 bag

sugar snap peas

1 unit

long red chilli

1 tub

Japanese Dressing

(ContainsSoy, Sesame)

1 tub



½ sachet

black peppercorns

1 sachet

Southeast Asian Spice Blend

1 packet

chicken thighs

1 packet

crispy shallots


Not included in your delivery

olive oil

20 g



1.25 cup


¼ tsp

salt (for the rice)

1 tbs

soy sauce

(ContainsGluten, Soy)

1 tbs


½ tsp

salt (for the chicken)

2 tbs

plain flour

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)4050 kJ
Fat42.3 g
of which saturates12.7 g
Carbohydrate98.7 g
of which sugars17.7 g
Protein45.5 g
Sodium2860 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter over a medium heat. Add the garlic and cook until fragrant, 1 minute. Add the jasmine rice, water and salt (for the rice) and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water has absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!


While the rice is cooking, slice the red capsicum into thin strips. Trim the sugar snap peas. Thinly slice the long red chilli (if using). In a small bowl, combine the soy sauce and honey. In a second small bowl, combine the Japanese dressing and mayonnaise.


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


Crush the black peppercorns in their sachet with a saucepan or rolling pin (or use a mortar and pestle if you have one!). In a medium bowl, combine the salt (for the chicken), crushed peppercorns (see ingredients list), Southeast Asian spice blend and plain flour. Cut the chicken thigh into 2cm chunks. Add the chicken thigh to the spiced flour and toss to coat. TIP: Coat the chicken in flour just before frying to prevent it going soggy!


Wash the frying pan, then return to a medium-high heat with a generous drizzle of olive oil. When the oil is hot, pick up the chicken using tongs and shake any excess flour back into the bowl. Add the chicken to the pan and cook, tossing occasionally, until browned and cooked through, 6-7 minutes. TIP: Add a drizzle more oil if necessary! If your pan is getting crowded, cook in batches for the best results!


Divide the garlic rice between plates and top with the honey-soy veggies and salt and pepper chicken. Sprinkle with the chilli (if using) and crispy shallots. Serve with the Japanese mayo.