Five spice chicken with greens honey and soy
Lalkila Kitchen · Chicken · Meat · Contemporary cooking · International influenced
A contemporary pan meal for a rice bowl, with a peppery coating and a little sweetness. Keep the greens and chicken ready before cooking, and use a broad pan so the pieces can brown.
Ingredients
- 500 g boneless skinless chicken thighs, in strips
- 1 teaspoon black peppercorns, crushed
- 1 tablespoon cornflour (cornstarch)
- 1 teaspoon Chinese five spice powder
- 1 teaspoon sesame seeds
- 1 tablespoon oil
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 250 g pak choi, chopped
- Salt to taste
- Cooked rice, spring onion and coriander, to serve
Method
- Coat chicken with cornflour, pepper, five spice and a little salt.
- Lightly toast sesame in a pan. Add oil and chicken; cook in uncrowded batches, turning to brown.
- Add soy, honey and pak choi. Stir until the greens soften and chicken reaches 74°C/165°F. Add a splash of water if the glaze catches.
- Serve with rice and the fresh garnish.
Cooking notes
Contains sesame and soy; sauce may contain wheat. This Lalkila adaptation uses black pepper. It does not reproduce the tingling effect of Sichuan pepper.
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Source and adaptation
Adapted from Elena Silcock's Salt and pepper chicken, Good Food; see the linked original for its version. Temperature: FoodSafety.gov. Read the original recipe.
This is an editorial adaptation, not a recipe kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references.