Black Pepper Chicken & Veggies

• While the rice is cooking, trim green beans. Thinly slice carrot into half-moons. • Cut chicken thigh into 2cm chunks. • Crush black peppercorns (see ingredients) with a mortar and pestle or in their sachet using a rolling pin.

• Heat a large frying pan over medium-high heat with enough olive oil to coat base of the pan. • In a shallow bowl, add the plain flour and chicken, then toss to coat. Using tongs, shake off any excess flour, then add chicken to the pan. • Cook chicken, tossing, until golden and cooked through, 5-6 minutes. Transfer to a paper towel-lined plate.

• Wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. Cook green beans and carrot, tossing, until tender, 5-6 minutes. • SPICY! Crushed peppercorns can be hot, add less if you're sensitive to heat. Add ginger paste, crushed peppercorns and remaining garlic and cook until fragrant, 1-2 minutes. • Add oyster sauce, the soy sauce and water (for the sauce). Stir to combine.

• Remove pan from the heat. Return chicken to the pan, then stir to coat in the sauce.