Salt And Pepper Chicken
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 1/2 cup flour 1/2 teaspoon or more Chinese Five Spice 1 1/2 teaspoon Ground Sea Salt 1 teaspoon ground black or white pepper 6 or more boneless, Skinless chicken pieces Oil for frying 1/4 cup oyster sauce 2 cups Asian Greens (Bok choi, nappa, choi sum, all chopped) 1/4 cup soy sauce 1/4 cup sugar 1/4 cup white wine

Instructions

Rinse and chop greens and set them aside. In a bowl combine the flour, Chinese Five Spice, Salt and Pepper and set aside. Cut chicken into strips. Place the chicken in a sealable plastic bag and add the soy sauce, sugar and white wine. Marinade for about 20 minutes. Drain off marinade and pat chicken dry and then dredge the chicken pieces in the flour mixture. Heat 2 or 3 tablespoons oil in a skillet and fry chicken in batches until done, 10 to 15 minutes place them on a cookie sheet and keep warm in the oven. When the chicken is done, add the chopped vegetables to the pan and stir fry quickly for 2 minutes. Drizzle oyster sauce over the in pan and stir quickly for 1 minute and then add the chicken. Cook for 2 minutes remove from heat and serve over noodles or rice. 

Serving Size

Serves 6

Related Recipes

• Honey Orange Salmon, To Be Served With Honey Orange Sauce • Orange Honey Sauce • Tuscan Chicken – Pre-Yom Kippur Fast • Portobello And Asparagus Pasta Salad – Pre-Yom Kippur Fast • Smoked Salmon and Dill Cheesecake – Break-The-Fast

About OUKosher Recipes

Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .