Satay Chicken & Honey-Soy Veggies

• Meanwhile, trim green beans.
• Roughly chop baby leaves.
• In a small bowl, combine the soy sauce and 
honey. Set aside.
• In a second small bowl, combine Japanese
dressing and the mayonnaise. Set aside. 

• In a large frying pan, heat a drizzle of olive oil
over medium-high heat. Cook green beans, 
tossing, until tender, 4-5 minutes. Add baby 
leaves 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, satay 
seasoning, the pepper and plain flour. Stir to 
combine.
• Add chicken and toss to coat. 

• Wash and dry 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. 

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