Asian Salt & Pepper Chicken

• Chop broccoli into small florets and roughly chop the stalk. • 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 broccoli and carrot, with a good splash of water and cook until tender, 5-7 minutes. • Add gingerlemongrass 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, a pinch of salt, Southeast Asian spice blend and cornflour. • Cut chicken breast 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 the chicken using tongs and shake any excess flour back into the bowl. • Cook chicken, tossing occasionally, until browned and cooked through, 6-7 minutes. • Return veggies to the pan, 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!