Asian Salt & Pepper Chicken

Chop the broccoli into small florets and roughly chop the stalk. Thinly slice the carrot into half-moons. In a small bowl, combine the soy- ginger stir-fry sauce, soy sauce, honey and the remaining garlic.

Heat a large frying pan with a drizzle of olive oil over a medium-high heat. Add the broccoli and carrot, with a good splash of water and cook until tender, 5-7 minutes. Add the ginger lemongrass paste and cook, tossing, until fragrant, 1 minute. Transfer to a medium bowl.

SPICY! If you're sensitive to spice, feel free to use less peppercorns. While the veggies are cooking, lightly crush the black peppercorns (see ingredients) in a pestle and mortar or in their sachet using a rolling pin. In a medium bowl, combine the crushed peppercorns, the salt, Southeast Asian spice blend and plain flour. Cut the chicken thighs into 2cm chunks. Add the chicken to the spiced flour and toss to coat.

Return the frying pan to a medium-high heat with a generous drizzle of olive oil. When the oil is hot, pick up the chicken using tongs and shake any excess flour back into the bowl. Cook the chicken, tossing occasionally, until browned and cooked through, 6-7 minutes. Transfer to a plate. Return the frying pan to a medium-high heat. Add the veggies and soy-ginger sauce mixture and cook until slightly thickened, 1 minute. TIP: Add a drizzle more oil if needed. Cook in batches for the best results!