Double Salt & Pepper Chicken

• Meanwhile, thinly slice carrot into half-moons. Roughly chop Asian greens. • In a small bowl, combine the soy sauce and honey. Set aside. • In a second small bowl, combine Japanese dressing and mayonnaise. Set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot, tossing, until tender, 4-5 minutes. Add Asian greens and cook until wilted, 1 minute. • Add the honey-soy mixture and cook until bubbling, 1-2 minutes. Transfer to a bowl and cover to keep warm.

TIP: Add a dash of water to the veggies to help speed up the cooking process.

• While the veggies are cooking, cut chicken thigh into 2cm chunks. • In a medium bowl, add the salt, Thai seven spice blend, cracked black pepper and the plain flour. Stir to combine. • Add chicken and toss to coat.

• Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. • When oil is hot, pick up chicken using tongs and shake off any excess flour back into the bowl. • Cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes (cook in batches if your pan is getting crowded).

TIP: Chicken is cooked through when it's no longer pink inside.