Salt-Pepper Chicken & Garlic Rice

• Meanwhile, thinly slice carrot into half-moons. • In a small bowl, combine Japanese dressing and mayonnaise. Set aside.

Little cooks: Take charge by combining the sauces!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot, tossing, until tender, 2-3 minutes. • Add shredded cabbage mix and cook until tender, 2-3 minutes. • Add the honey and soy sauce 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, crush black peppercorns (see ingredients) with a mortar and pestle or in their sachet using a rolling pin. Cut chicken thigh into 2cm chunks. • SPICY! Peppercorns can be spicy, use less if you're sensitive to heat! In a medium bowl, combine the salt, crushed peppercorns, Thai seven spice blend and the plain flour. Add chicken and toss to coat.

• Wipe out 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.

TIP: Add a drizzle more oil if necessary!