Salt & pepper chicken Elena Silcock

• 500g skinless, boneless chicken thighs
• 1 tsp flaky sea salt
• 1 tsp Sichuan peppercorns (use normal peppercorns if you can't find these)
• 1 tbsp cornflour
• 1 tsp Chinese five-spice powder
• 1 tsp sesame seeds
• 1 tbsp olive oil

  Olive oil

  ol-iv oyl

  Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

• 1 tbsp soy sauce

  Soy sauce

  soy sor-s

  An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

• 1 tbsp honey

  Honey

  huh-nee

  Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

• 250g Asian greens such as pak choi
• handful chopped coriander, sliced spring onions and cooked rice (to serve)

1. Cut the chicken thighs into strips. Crush the salt with the peppercorns in a pestle and mortar, then mix with the cornflour and five-spice and tip into a sandwich bag. Tip the chicken into the bag and shake well to coat in the flour mixture.

2. Toss the sesame seeds in a pan over a medium heat and lightly toast, for around a minute, then add the olive oil. Add the chicken and cook for 7-8 mins until golden brown.

3. Mix the soy and honey and tip into the pan along with the Asian greens, cook for 2-3 mins further until everything is well coated and the greens are cooked through. Serve topped with coriander and sliced spring onions alongside some cooked rice.