Salt and pepper chicken

Name: Salt and pepper chicken
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 600 g Chicken breast, cut into chunks; 1 Eggs, beaten; 60 g Cornflour; 4 g Chinese five spice; 6 g Salt; 3 g Black pepper; 80 ml Vegetable oil; 1 Onions, sliced; 1 Peppers, sliced; 0.5 Garlic, sliced; 2 Fresh chillies, sliced, optional; 4 Spring onions, sliced; 300 g Jasmine rice

Crunchy cornflour-coated chicken tossed with peppers, spring onions and chillies. Hot-ish: leave the chilli for the grown-ups' bowls.

Ingredients

600 g Chicken breast, cut into chunks
1 Eggs, beaten
60 g Cornflour
4 g Chinese five spice
6 g Salt
3 g Black pepper
80 ml Vegetable oil
1 Onions, sliced
1 Peppers, sliced
0.5 Garlic, sliced
2 Fresh chillies, sliced, optional
4 Spring onions, sliced
300 g Jasmine rice

Method

Mix the cornflour with the five spice, salt and pepper. Toss the chicken in the egg, then in the spiced cornflour.
Shallow-fry the chicken in most of the oil in batches until golden and cooked through. Drain on kitchen paper.
Boil the rice in salted water, drain and keep covered.
Pour off most of the oil, then stir-fry the onion, pepper, garlic and chillies for 4 minutes.
Tip the chicken back in with the spring onions and toss for a minute. Serve with the rice.