Asian Chicken Schnitzel & Teriyaki Veg

• While the rice is cooking, thinly slice the zucchini and the carrot (unpeeled) into half-moons. Trim and halve the green beans. • Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm.

• In a shallow bowl, combine the Southeast Asian Spice Blend, plain flour and salt (for the crumb) and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. Dip chicken into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.

• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. • Cook crumbed chicken in batches until golden and cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate.

TIP: Add extra oil if needed so the schnitzel does not stick to the pan.

• Wipe out the pan and return to medium-high heat with a drizzle of olive oil. Add carrot, zucchini and green beans and cook, stirring, until tender, 4-5 minutes. • Add teriyaki sauce (see ingredients) and a good pinch of pepper and cook, stirring until heated through, 1 minute. • While the veggies are cooking, combine garlic aioli and soy sauce in a small bowl.