Calories
Protein
Carbs
Fats
SALT & PEPPER CHICKEN
Servings: 2
Nutritional values per serving:
calories 421, protein 44.3g, fat 20.8g (saturated 4.6g), carbs 13.4g (sugar 7.2g), sodium 1.67g
INGREDIENTS
- 300g skinless, boneless chicken thighs, cut into 2 – 3cm pieces
- ½ tsp coarse sea salt, or to taste
- 1 tsp Szechuan (Sichuan) peppercorns
- 1 tsp Chinese 5-spice powder
- 1 tbsp cornflour
- 1 tsp sesame seeds
- 1 tbsp olive oil
- 1 tbsp soy sauce
- 1 tbsp runny honey
- 150g broccoli, cut into small florets
- small handful fresh coriander, leaves picked
METHOD
- Steam or boil the broccoli florets until almost done. Set aside.
- Grind the sea salt and peppercorns to a powder using a pestle and mortar or electric spice grinder. Add to a plastic food bag along with the 5-spice and cornflour. Give the bag a shake to mix the spices and cornflour.
- Add the diced chicken to the bag and give it a good shake to coat the chicken pieces well with the spice/flour mixture.
- Lightly toast the sesame seeds in a dry wok or frying pan over medium heat. Remove and set aside.
- Add the oil to the wok or pan over medium heat. Add the chicken and stir-fry for 7 – 8 minutes, or until almost cooked through.
- Mix the soy sauce and honey. Add to the wok along with the broccoli florets and cook for a further 2 – 3 minutes, stirring to ensure the chicken and broccoli are well coated with the soy/honey mixture. Stir through the coriander leaves.
- Serve with a sprinkling of toasted sesame seeds.
Paul Wallace
Personal trainer of 15 plus years and creator of FT-Fit one of Glasgow’s largest fitness classes
For other ideas also try BBC good food