Asian Soy & Lime Chicken

While the rice is cooking, finely chop the makrut lime leaves. Zest the lime to get a pinch, then slice into wedges. Cut the chicken thigh into 2cm chunks. In a medium bowl combine the soy sauce, brown sugar, fish sauce, rice wine vinegar, makrut lime leaves, lime zest and a generous squeeze of lime juice. Add the chicken and toss to coat. Set aside. TIP: The makrut lime leaves are fibrous so be sure to cut them very thin.

Thinly slice the carrot into half-moons. Roughly chop the Asian greens. Trim the baby broccoli and slice in half lengthways.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the carrot and baby broccoli until just tender, 4-5 minutes. Add the Asian greens and cook until just tender, 1-2 minutes. Transfer to a bowl.

Return the frying pan to a high heat with a drizzle of olive oil. Pick up the chicken with tongs, letting any excess marinade drip back into the bowl, then add to the pan. Cook the chicken, tossing occasionally, until browned and cooked through, 3-4 minutes. Stir through the marinade, then immediately remove the pan from the heat.