Quick Asian Salt & Pepper Chicken Bowl

• Meanwhile, thinly slice carrot into half-moons. cut chicken breast into 2cm chunks. • Add carrot, broccoli florets and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave veggies on high until just tender, 3-4 minutes. Drain, then return to the bowl. • Crush black peppercorns (see ingredients) with a mortar and pestle or in their sachet using a rolling pin. • In a medium bowl, combine crushed peppercorns, Southeast Asian spice blend, the plain flour and a pinch of salt. Add chicken and toss to coat.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook broccoli, the soy sauce and honey, tossing, until sauce has slightly reduced, 2-3 minutes. Transfer to a medium bowl. Cover to keep warm. • Wipe out the frying pan, then return to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.