Salt and Pepper Chicken

This salt and pepper chicken is crunchy, crispy and incredibly flavorful! This healthy version of the classic Chinese dish is easy to make and just spicy enough. This recipe is quick, savory and way better than takeout!

Author: Organically Addison

Meal Type: Milk Free

Cuisine: Asian

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 4 servings

Calories: 434 kcal per serving

Ingredients

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
green onions

Instructions

First, dice onion and chili peppers.
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.
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.
Once onions are soft, remove onions, chilis and minced garlic from pan. Place on a plate nearby.
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.
Reduce heat to low. Return onions, chilis and garlic to pan. Cook on low for 2 to 3 minutes.
Finally, remove from heat. Garnish with chopped green onions if desired. Serve!

Nutrition