Southeast Asian Chicken & Soy Glaze

• Trim baby broccoli. Halve any thicker stalks 
lengthways. Thinly slice carrot into rounds.
• In a small bowl, combine soy sauce mix and sweet 
chilli sauce. 

• Heat a large frying pan with a drizzle of olive oil over 
medium-high heat. Add baby broccoli and carrot, 
with a good splash of water and cook until tender,  
5-6 minutes.
• Add ginger lemongrass paste and cook, tossing 
until fragrant, 1 minute. Transfer to a medium bowl.  

• In a second medium bowl, combine a pinch of  
salt and pepper, Southeast Asian spice blend  
and cornflour.
• Cut chicken thigh into 2cm chunks. Add chicken to 
the spiced cornflour and toss to coat. 

• Return frying pan to medium-high heat with a 
generous drizzle of olive oil. When oil is hot, pick 
up chicken using tongs and shake any excess flour 
back into the bowl.
• Cook chicken, tossing occasionally, until browned 
and cooked through (when no longer pink inside), 
5-6 minutes.
• Return veggies to the pan, then add soy sauce 
mixture and cook until bubbling, 1 minute. 
TIP: Add a drizzle more oil if needed. Cook in batches 
for the best results!