Salt & Pepper Chicken

While the rice is cooking, trim and halve the baby broccoli. Thinly slice the carrot into half-moons. Roughly chop the Asian greens. In a small bowl, combine the soy sauce and honey. In a second small bowl, combine the Japanese dressing and mayonnaise. Set aside.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the baby broccoli and carrot until tender, 4-5 minutes. Add the Asian greens and honey-soy mixture and cook until the Asian greens are just wilted and the veggies are well coated, 1-2 minutes. Transfer to a bowl and cover to keep warm.

While the veggies are cooking, crush the black peppercorns (see ingredients) with a pestle and mortar or in their sachet using a rolling pin. Cut the chicken breast into 2cm chunks. In a medium bowl, combine the salt, crushed peppercorns, Southeast Asian spice blend and plain flour. Add the chicken and toss to coat.

Wash and dry the frying pan, then return to a medium-high heat with a generous drizzle of olive oil. When the oil is hot, cook the chicken, tossing, until browned and cooked through, 5-6 minutes.

TIP: If your pan is getting crowded, cook in batches for the best results!