Salt and Pepper Chicken

Name: Salt and Pepper Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 10½ oz Jasmine Rice; 1½ lb Chicken Breast; 6 tbsp Cornstarch; 1 tsp Salt; 1 tsp White Pepper; ½ tsp Five Spice; ½ cup Vegetable Oil; 1 Onion; 1 Bell Pepper; 3 cloves Garlic; 1 Fresh Chili; 2 Scallions

By Eatpace

Crispy chicken is tossed with garlic, chili, bell pepper and onion, then served over rice. The rice cooks while you fry the chicken in batches.

Total: 40 min; 15 prep · 25 cook
Serves: 4; Scale it below
Calories: 783; kcal per serving
Protein: 43g; per serving

Plan this dinner Jump to recipe

Crispy chicken with peppers, onion and scallions served over rice.

40 min

Method

6 steps 15 min prep · 25 min cook

Prep

Step 1. Bring Jasmine Rice and Water to a boil in a covered saucepan. Reduce to low and cook until the water is absorbed, about 15 minutes. Remove from the heat and keep covered for 5 minutes, then fluff.
Step 2. Meanwhile, pat Chicken Breast dry. Toss with Cornstarch, half the Salt, half the White Pepper and Five Spice until coated.

Cook

Step 3. Heat Vegetable Oil in a large skillet over medium-high heat; it should be about a quarter-inch deep. Fry the chicken in batches, turning, until golden and no longer pink inside, about 6 minutes per batch. Drain on paper towels.
Step 4. Pour off all but a thin coating of oil. Add Onion and Bell Pepper to the skillet over medium-high heat and stir-fry until browned at the edges but still crisp, about 3 minutes.
Step 5. Add Garlic and Fresh Chili and stir-fry until fragrant, about 30 seconds. Return the chicken to the skillet with the rest of the Salt and White Pepper; toss until hot, about 1 minute.

Finish & serve

Step 6. Serve the chicken and vegetables over the rice and scatter Scallions on top.

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Tips

Good to know

Chicken is safely cooked when the thickest pieces reach 165°F inside.

Swap it

Use black pepper instead of white pepper for a different but still peppery finish.

Leftovers

Cool the rice quickly, refrigerate with the chicken within 1 hour, and reheat thoroughly within 3 days.

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