© J Sainsbury plc 2020
Salt and pepper chicken
The combinations of sweet, sour, aromatic and hot make this a satisfying supper whatever the season. The recipe is very adaptable: it goes equally well with sweetcorn or fried little gem half instead of the tenderstem, and the strength of chilli is very much yours to choose. If you are after even more green veg, serve with with a leafy salad in addition, using the sauce to dress the leaves.
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Ready in 30 minutes
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Cooking time 20 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
- 500g boneless skinless chicken thighs, cut into 1-inch (3-4cm) pieces
- 5 cloves garlic, finely grated
- 2 tsp ginger, finely grated
- 1 egg, beaten
- 100g cornflour
- 1 tbsp brown sugar or honey
- 1-2 red chilli, finely chopped
- 35ml low salt soy sauce
- 2 tsp ground black pepper
- 1 tsp Chinese five spice
- 1 tbsp vegetable oil
- 400g tender stem broccoli, thick stalks sliced lengthways
- 1 green pepper, thinly sliced
- 2 bunches spring onions, cut into 3cm pieces
Method
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1
Combine the chicken, ginger, garlic and 1 tsp pepper, and marinade for at least 30 minutes
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2
Preheat oven to 200°C.
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3
To make the dressing: combine the soy, chilli and sugar/honey and put to one side
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4
Mix the chicken with the egg, then stir in the cornflour to coat the chicken completely and then spread out on a tray
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5
Bake in the oven for 10-15 minutes, until chicken is just cooked through, adding half the dressing half way through to glaze
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6
While the chicken is cooking, heat the oil in a large frying pan or wok over a moderate to high heat, and stir fry the broccoli and pepper for 2 minutes, add the spring onion and stir fry for 1 minute more
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7
Stir the broccoli and chicken together in the tray or a serving dish, spoon over the remaining dressing, and sprinkle with five spice and remaining the black pepper to serve
