Healthy meal kit delivery service, Marley Spoon has finally made its way to Queensland and to celebrate they’ve shared their delicious recipe for Salt and Pepper Chicken with us!


4 free-range chicken breast fillets
coating spice mix (five spice powder, potato flour)
500g fresh wide rice noodles
1 onion
200g green beans
200g Chinese broccoli
55ml oyster sauce
ground Sichuan pepper
50g sweet chilli sauce
sea salt flakes
35g (1/4 cup) plain flour
1 egg
vegetable oil, to shallow-fry


1. Cut the chicken breast fillets into 5mm thick slices. Fill a kettle with water and bring to the boil.

2. Combine the coating spice mix with 1⁄2 tsp salt flakes and 35g (1⁄4 cup) plain flour in a medium bowl. Whisk 1 egg white in a small bowl. Place noodles in a heatproof bowl and cover with boiling water. Stand for 1-2 mins then drain and set aside.

3. In the same pan, heat 1 tbs oil over medium-high heat. Stir-fry the beans and Chinese broccoli stalks for 2 mins, then add the Chinese broccoli leaves with the onion, cooking for a further 2 mins or until softened (add 1⁄4 cup (60ml) water if needed to help steam).

4. Thinly slice the onion. Trim and halve the beans. Cut the Chinese broccoli into 6cm lengths.

5. Heat 1cm oil in a wok or large frypan over high heat. Dip chicken pieces first in egg white, then in the flour mixture. Cook, in batches, for 2-3 mins until golden and cooked. Drain on paper towel. Drain the oil into a heatproof bowl, being very careful as oil is very hot. Place in a safe place to cool down.

6. Add the oyster sauce. Stir-fry for 1 min or until tender and heated through. Toss through the noodles. Serve chicken on stir-fried greens, scattered with Sichuan pepper for adults if desired. Serve with sweet chilli sauce.

Bmag readers can receive $35 off their first Marley Spoon order here

For more recipes visit