This Salt and Pepper Chicken Recipe Is a New Family Favorite

• servings: 4 servings
• active time: 30 minutes
• total time: 28 minutes

Ingredients

1 cup white rice, rinsed

1 1/4 lb. boneless, skinless chicken thighs, cut into bite-size pieces

3 Tbsp. cornstarch

1/4 tsp. Chinese five spice (such as McCormick Gourmet)

1 3/4 tsp. kosher salt, divided

1 1/4 tsp. freshly ground black pepper, divided

1/4 cup peanut or canola oil

1 jalapeño, stemmed, seeded (if desired), and thinly sliced crosswise into rounds

5 cloves garlic, thinly sliced

12 oz. fresh green beans, trimmed

Directions

Cook rice according to package directions. Cover to keep warm.

Meanwhile, toss chicken with cornstarch, Chinese five spice, 1 teaspoon salt, and 1/2 teaspoon pepper in a medium bowl until evenly coated.

Heat oil in a large, heavy skillet over medium-high until shimmering. Add jalapeño and garlic; cook, stirring often, until garlic is light golden, 1 to 2 minutes. Using a slotted spoon, transfer jalapeño and garlic to a medium bowl.

Arrange half of chicken in a single layer in skillet. Cook over medium-high, undisturbed, until golden on bottom, about 4 minutes. Turn chicken pieces over; cook, turning occasionally, until cooked through, 3 to 4 minutes. Transfer to jalapeño mixture in bowl. Repeat with remaining chicken. Sprinkle chicken-jalapeño mixture with 1/2 teaspoon each salt and pepper.

Add beans to skillet; cook over high, tossing occasionally, until charred, 3 to 4 minutes. Sprinkle with remaining 1/4 teaspoon each salt and pepper. Serve with chicken and rice.

Nutrition

• Calories: 464 kcal
• Total Fat: 25 g
• Saturated Fat: 5 g
• Unsaturated Fat: 0 g
• Cholesterol: 173 mg
• Sodium: 808 mg
• Total Carbohydrate: 25 g
• Dietary Fiber: 3 g
• Total Sugars: 3 g
• Protein: 37 g