Ingredients45 m servings 223 cals
- Stir together the sea salt, black pepper, red pepper flakes, five-spice powder, and paprika in a shallow bowl until blended.
- Heat vegetable oil in a large skillet or wok over medium heat. Gently press both sides of the chicken pieces into the seasoning mix, and place into the hot skillet. Cook, stirring occasionally to flip the chicken pieces over, until the chicken is browned on both sides and the meat is no longer pink in the center, about 10 minutes. Stir in the broccoli and carrots, and cook and stir until the vegetables are tender, 10 to 12 minutes.
Per Serving: 223 calories; 7.1 g fat; 13.1 g carbohydrates; 28.4 g protein; 67 mg cholesterol; 1443 mg sodium. Full nutrition
ReviewsRead all reviews 5
Less flavorful than I expected, although I didn't have five-spice powder available so I had to fudge around that. I added sliced onions, and also heated up some frozen rice in the skillet after...
yea this recipe is from a cookbook and these were the measuremeants written in there but i tend to just throw all the spices together in a small bowl without measuring them, just until the chick...
This is definantly not the 'Salt and Pepper Chicken' I had at my Chinese restaurant here in San Diego. I am going to give it another try, but this time I am going to use only different kinds of...
Great, easy recipe. I used coarse black pepper, cut my chicken into bite sizes, and added sliced onion at the last 5 minutes of cooking. I would suggest buying and using the 5 spice powder. It...