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Salt and Pepper Chicken
Salt and Pepper Chicken Meat
Serves 6


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 choy, nappa, choi sum, all chopped)
1/4 cup soy sauce
1/4 cup sugar
1/4 cup white wine


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.