Salt and pepper chicken

• skinless, boneless chicken thighs↗500g/1lb 2oz g
• flaky sea salt↗1 tsp tsp
• Sichuan peppercorns1 tsp tsp

  (use normal peppercorns if you can't find these)

• cornflour↗1 tbsp tbsp
• Chinese five-spice powder1 tsp tsp
• sesame seeds↗1 tsp tsp
• olive oil↗1 tbsp tbsp
• soy sauce↗1 tbsp tbsp
• honey↗1 tbsp tbsp
• Asian greens↗250g/9oz g

  such as pak choi

• handful chopped coriander

  sliced spring onions and cooked rice (to serve)

Step-by-step instructions

1. 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. 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. 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.