Pepper chicken recipe
 Pepper chicken is great for batching cooking or meal prep as the strips of peppery chicken can be stored in the fridge ready to be used in many different ways, from wraps and salads, or served with rice or pasta. 2 boneless and skinless chicken breasts (about 300g/10½oz), cut into thin strips¾ tsp salt½ heaped tsp ground black pepper (preferably coarsely ground)2 tbsp vegetable or sunflower oil3–4 medium red onions, thinly sliced1 tsp dried chilli flakes 2 boneless and skinless chicken breasts (about 300g/10½oz), cut into thin strips ¾ tsp salt ½ heaped tsp ground black pepper (preferably coarsely ground) 2 tbsp vegetable or sunflower oil 3–4 medium red onions, thinly sliced 1 tsp dried chilli flakes Method Season the chicken with roughly half the salt and pepper on both sides.Heat a tablespoon of oil in a large frying pan (preferably non-stick) and fry the chicken for 4–5 minutes over a medium-high heat, or until lightly browned on each side. Transfer to a plate and return the pan to the heat.Add the remaining oil and fry the onions over a medium heat for 8–10 minutes, or until softened and beginning to colour, stirring regularly. Return the chicken to the pan, add the chilli flakes and heat through with the onions for 1–2 minutes, tossing together until hot and cooked throughout. Add more seasoning, to taste.Serve the chicken either inside warmed tortilla wraps, with freshly cooked rice, tossed through pasta or piled onto jacket potatoes. Season the chicken with roughly half the salt and pepper on both sides. Season the chicken with roughly half the salt and pepper on both sides. Heat a tablespoon of oil in a large frying pan (preferably non-stick) and fry the chicken for 4–5 minutes over a medium-high heat, or until lightly browned on each side. Transfer to a plate and return the pan to the heat. Heat a tablespoon of oil in a large frying pan (preferably non-stick) and fry the chicken for 4–5 minutes over a medium-high heat, or until lightly browned on each side. Transfer to a plate and return the pan to the heat. Add the remaining oil and fry the onions over a medium heat for 8–10 minutes, or until softened and beginning to colour, stirring regularly. Add the remaining oil and fry the onions over a medium heat for 8–10 minutes, or until softened and beginning to colour, stirring regularly. Return the chicken to the pan, add the chilli flakes and heat through with the onions for 1–2 minutes, tossing together until hot and cooked throughout. Add more seasoning, to taste. Return the chicken to the pan, add the chilli flakes and heat through with the onions for 1–2 minutes, tossing together until hot and cooked throughout. Add more seasoning, to taste. Serve the chicken either inside warmed tortilla wraps, with freshly cooked rice, tossed through pasta or piled onto jacket potatoes. Serve the chicken either inside warmed tortilla wraps, with freshly cooked rice, tossed through pasta or piled onto jacket potatoes. Recipe tips In November 2023 this recipe was costed at an average of £3.21 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed.