Salt and Pepper Chicken

• 1  - onion
• 1  - red chili pepper
• 1  - green chili pepper
• 1 tbsp - garlic
• 3 tablespoons - olive oil
• 2 pounds - boneless skinless chicken thighs
• ⅓ cup - tapioca flour, or cornstarch
• 1 tbsp - Chinese five spice
• 1 tbsp - salt
• 1 tbsp - ground pepper
• ⅛  - green onions

Instructions

1. First, dice onion and chili peppers.
2. Add 1 tablespoon olive oil, chopped onions, chopped chili peppers, and minced garlic to a large skillet over low medium heat. Cook for 5 minutes or until onions have softened, stirring occasionally.
3. Meanwhile, slice chicken into 1 inch pieces. Add chicken, tapioca flour, Chinese five spice, salt and pepper to a bowl. Toss until chicken is completely coated.
4. Once onions are soft, remove onions, chilis and minced garlic from pan. Place on a plate nearby.
5. Add in remaining 2 tablespoons olive oil and coated chicken to skillet. Cook on medium for 7 to 8 minutes or until chicken is cooked through, flipping every couple minutes.
6. Reduce heat to low. Return onions, chilis and garlic to pan. Cook on low for 2 to 3 minutes.
7. Finally, remove from heat. Garnish with chopped green onions if desired. Serve!