Thai-Spiced Chicken & Honey-Soy Veggies

• While the rice is cooking, halve baby broccoli. Thinly slice carrot into half-moons. Roughly chop Asian greens. • In a small bowl, combine the soy sauce, honey and the vinegar. • 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 baby broccoli and carrot until tender, 4-5 minutes. • Add Asian greens and honey-soy mixture and cook, until Asian greens are just wilted and veggies are well coated, 1-2 minutes. • Transfer to a bowl and cover to keep warm.

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

• Wash and dry the frying pan, then return to medium-high heat with a generous 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 strips until browned and cooked through, 3-4 minutes each side. TIP: If your pan is getting crowded, cook in batches for the best results.