Begin by cubing the chicken breast or thighs into bite-sized pieces. This will help them cook evenly and absorb the flavors of the spices.
In a mixing bowl, whisk together the cornstarch, Chinese 5 spice, salt, and ground black pepper. This fragrant blend will serve as the coating for the chicken.
Toss the cubed chicken in the spice mixture until each piece is evenly coated. The cornstarch will create a crispy exterior when cooked.
In a large skillet or wok, heat the sesame oil over medium-high heat. It should be hot enough that a drop of water sizzles when added.
Carefully add the coated chicken to the skillet in a single layer. Cook for about 5-7 minutes, turning occasionally, until the chicken is golden brown and cooked through.
Once the chicken is cooked, add the diced green onions and chilies to the skillet. Stir-fry for an additional 2-3 minutes until the vegetables are tender yet still vibrant.
Remove the skillet from heat and transfer the Salt and Pepper Chicken to a serving platter. Garnish with any remaining green onions for an extra pop of color. Enjoy this dish hot, paired with your favorite sides!
