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A bowl of cooked Salt And Pepper Chicken served over white rice, topped with diced red bell peppers and sliced green onions, gold fork in the bowl, overhead view, bright natural lighting, appetizing Asian-style meal.

Salt and Pepper Chicken

Crispy, flavorful chicken cubes tossed with a lightly spiced vegetable sauce, ready in just 35 minutes for a quick, family-friendly meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Calories: 612
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup long-grain rice optional, for serving
  • 1 ½ lbs chicken breasts cubed into 1-inch pieces, patted dry
  • ⅓ cup cornstarch for coating chicken
  • ½ tablespoon kosher salt adjust to taste, see notes
  • 1 ¼ tablespoon cracked black pepper freshly ground
  • ¾ tablespoon five-spice powder for aromatic flavor
  • ⅓ cup avocado oil for skillet cooking, high smoke point
Saucy Veggies:
  • ⅓ cup onion diced
  • 2 Serrano peppers or jalapeño, finely chopped
  • 2 bell peppers chopped
  • 2 cloves garlic minced
  • 1 tablespoon cornstarch for sauce thickening
  • ¼ teaspoon salt & pepper for seasoning veggies
  • 1 ½ cups low-sodium chicken broth for sauce

Method
 

  1. Start the rice if serving, following package instructions (about 20 minutes).
  2. Slice chicken into 1-inch cubes and pat dry. In a mixing bowl, whisk together cornstarch, salt, black pepper, and five-spice powder. Toss chicken to coat evenly.
  3. Heat avocado oil in a large skillet over high heat. Add chicken in a single layer and cook 7–10 minutes, turning occasionally, until golden brown and cooked through (internal temperature 165°F).
  4. For air fryer method: coat chicken the same way, lightly spray with oil, and cook at 375°F for 8–10 minutes.
  5. Chop onion, bell peppers, and Serrano peppers; mince garlic. Add 1 teaspoon oil to the same skillet over medium heat. Sauté veggies 5 minutes until softened.
  6. Sprinkle 1 tablespoon cornstarch and a pinch of salt and pepper over the vegetables. Stir to combine. Pour in chicken broth, scraping up any browned bits, and bring to a light simmer.
  7. Return chicken to the skillet and toss with the vegetable sauce. Simmer 2 minutes until heated through and sauce thickens.
  8. Serve immediately over rice or on its own.

Nutrition

Serving: 1 ServingCalories: 612kcalCarbohydrates: 55gProtein: 42gFat: 24gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 0.02gCholesterol: 109mgSodium: 1248mgPotassium: 932mgFiber: 2gSugar: 3gVitamin A: 1946IUVitamin C: 81mgCalcium: 42mgIron: 2mg

Notes

This Salt and Pepper Chicken is savory, lightly spiced, and quick to make. Serve over rice or enjoy as is. Chicken thighs can be substituted if desired, and leftovers store well in the fridge for up to 4 days.

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