Honey-Soy Glazed Chicken & Sesame Fries

• Meanwhile, finely chop garlic. Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine garlic, the soy sauce, honey and rice wine vinegar. Add chicken and turn to coat. Set aside.

Little cooks: Take charge by combining the sauces!

• Thinly slice pear and spring onion.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Using tongs, pick up chicken and let excess marinade drip back into the bowl. • Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • In the last 2 minutes of cook time, add the remaining marinade and simmer until reduced slightly.

TIP: The chicken is cooked when it is no longer pink inside.

TIP: The marinade will darken and caramelise, this adds to the flavour!

• While the chicken is cooking, combine mixed salad leaves, pear and 1/2 the spring onion in a second medium bowl. Add Japanese dressing and toss to coat.