Buzz
Photo by Jen CauseyMake your favorite Chinese takeout dish right at home with ease. A jar of Chinese five-spice and cornstarch will transform chicken thighs into crispy, flavorful bites. The signature blend of star anise, cinnamon, cloves, fennel seeds, and Szechuan, white, or black peppercorns gives the spice mix its one-of-a-kind aroma. Combined with a generous amount of black pepper, this salt-and-pepper chicken recipe brings warmth, complexity, and spice. Crispy garlic and jalapeño provide an additional boost to this beloved takeout dish, and a side of blistered green beans and fluffy rice complete the meal.
If you have any leftover chicken, reheat it in an air fryer to restore its crispy texture. Preheat the air fryer to 375°F, arrange the chicken in a single layer, and flip it halfway through. Ensure it's piping hot before serving.
Ingredients List
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1 cup rinsed white rice
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1 1/4 lb boneless, skinless chicken thighs, chopped into bite-sized pieces
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3 Tbsp cornstarch
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1/4 tsp Chinese 5 spice (like McCormick Gourmet)
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1 3/4 tsp kosher salt
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1 1/4 tsp ground black pepper
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1/4 cup peanut or canola oil
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1 jalapeño, stemmed, seeded (if preferred), and thinly sliced into rounds
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5 garlic cloves, thinly sliced
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12 oz fresh green beans, trimmed
Instructions
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Prepare the rice according to package instructions. Keep it covered to stay warm.
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In a medium bowl, toss chicken with cornstarch, Chinese five spice, 1 teaspoon of salt, and 1/2 teaspoon of pepper until evenly coated.
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Heat oil in a large, heavy skillet over medium-high heat until shimmering. Add jalapeño and garlic, cooking, stirring frequently, until garlic turns light golden, about 1 to 2 minutes. Use a slotted spoon to transfer the jalapeño and garlic to a bowl.
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Place half of the chicken in a single layer in the skillet. Cook over medium-high heat, undisturbed, until the bottom is golden, about 4 minutes. Flip the chicken pieces and cook, turning occasionally, until fully cooked, about 3 to 4 minutes. Transfer to the jalapeño mixture in the bowl. Repeat with the remaining chicken, then sprinkle the chicken-jalapeño mixture with 1/2 teaspoon each of salt and pepper.
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Add green beans to the skillet and cook over high heat, tossing occasionally, until charred, 3 to 4 minutes. Sprinkle with the remaining 1/4 teaspoon each of salt and pepper. Serve with the chicken and rice.
Nutrition Information (per serving)
| 464 | Calories |
| 25g | Fat |
| 25g | Carbs |
| 37g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 464 | |
| % Daily Value * | |
| Total Fat 25g | 32% |
| Saturated Fat 5g | 23% |
| Cholesterol 173mg | 58% |
| Sodium 808mg | 35% |
| Total Carbohydrate 25g | 9% |
| Dietary Fiber 3g | 11% |
| Total Sugars 3g | |
| Protein 37g | 75% |
| Vitamin C 16mg | 17% |
| Calcium 65mg | 5% |
| Iron 3mg | 17% |
| Potassium 617mg | 13% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
