Asian Spiced Chicken & Japanese Mayo

• While rice is cooking, trim and halve green beans. 
• Cut carrot into half-moons.

• Cut chicken breast into 2cm chunks.
• In a small bowl, combine the honey and soy sauce.
• In a second small bowl, combine Japanese-style 
dressing and the mayonnaise. 

Little cooks: Take charge by combining the sauces! 

• In a large frying pan, heat a drizzle of olive oil over 
medium-high heat. 
• Cook carrot, stirring, until softened, 2 minutes.
• Add green beans and the honey-soy mixture and 
cook, tossing, until tender, 4-5 minutes.
• Transfer to a bowl and cover to keep warm.  

• In a medium bowl, combine Southeast Asian spice 
blend, the plain flour and a generous pinch of salt 
and pepper. 

• Add chicken to the spiced flour mixture, tossing to coat. 

• Wipe out the frying pan and return to high heat with a 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 chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.

TIP: Chicken is cooked through when it is no longer pink in the middle.