Salt and Pepper Chicken

Crispy Chicken with salt and pepper seasonings served over rice with veggies.

5 from 1 vote

Salt and Pepper Chicken is an easy meal, ready in 30 minutes. Cook on the stove or in the Air Fryer! Crispy chicken with unique flavors.

Prep Time15

Cook Time20

Course: Main Course

Cuisine: Chinese

Servings:

Author: Bailey

Equipment

large pan or skillet
mixing bowl

Ingredients

1 cup long grain rice, uncooked *optional
1½ lbs chicken breasts
⅓ cup corn starch for the chicken
½ tbsp kosher salt *see notes
1¼ tbsp cracked black pepper
¾ tbsp five spice *see notes
⅓ cup avocado oil *if cooking in the skillet

Saucy Veggies

⅓ cup onion, diced
2 Serrano peppers *or jalapeño
2 bell peppers, chopped
2 minced garlic cloves
1 Tbsp corn starch
¼ tsp salt & pepper
1½ cup chicken broth, low sodium

Instructions

Start the rice if serving over white rice. This typically takes 20 minutes, follow the package instructions. Slice the chicken into 1 inch cubes (or smaller!). Pat the chicken dry with a paper towel. In a medium sized bowl whisk together the corn starch, salt, black pepper, five-spice. Add the chicken to the bowl and mix well to cover all of the chicken well.
Heat oil in a large pan on high heat. Add the coated chicken to the pan and let it cook on each side for about 7- 10 minutes or until chicken is browned, crispy and cooked through (165º inside). Remove from pan and set aside in a bowl.
If making air fryer salt and pepper chicken, coat the chicken the same way, spritz the chicken with spray oil and add to the air fryer on 375º for 8-10 minutes.
Chop onion, peppers into small pieces, mince the garlic. In the same pan the chicken remnants are in, add 1 tsp of oil, put back on the heat on medium. Add all of the chopped and minced veggies. Sauté for about 5 minutes until everything is sweating. Sprinkle with 1 Tbsp corn starch and a pinch of salt and pepper. Stir well, pour in broth, let it deglaze the skillet. Bring the broth and veggies to a light simmer.
Add the chicken back into the pan. Simmer for about 2 minutes or until chicken is heated back up and the sauce has thickened. Serve as is or over fluffy white rice.

Notes

*Chicken thighs will also work.

*You may want to add more salt after everything is cooked. Please keep in mind this is a saltier dish! And it's meant to be :) I cut back the salt a bit and it's still as good as the takeout.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition