Chinese Honey Chicken

While the rice is cooking, roughly chop the Asian greens. Thinly slice the red capsicum. Cut the baby corn in half. Thinly slice the spring onion. Cut the chicken thigh into 2 cm chunks and place into a medium bowl. In a small bowl, combine 1/2 the soy sauce, honey, sesame seeds and the water (for the sauce). Mix well to combine.

Wash out the frying pan and return it to a high heat with a drizzle of olive oil. Once hot, add the baby corn, capsicum and a splash of water and cook, tossing, for 3-4 minutes, or until softened. Add the remaining garlic, Asian greens, the remaining soy sauce and cook for a further 1 minute, or until the Asian greens are tender. Transfer to a medium bowl and cover to keep warm.

Crack the eggs into the bowl with the chicken and mix well to combine. In a second medium bowl, combine the plain flour and the salt (for the chicken). Take handfuls of the chicken and add to the flour mixture and toss to combine and place on a tray in a single layer. Repeat with remaining chicken. Heat a large frying pan over a medium-high heat and add enough olive oil to coat the base of the pan. Once hot, add 1/2 the chicken and cook, turning occasionally, for 7-8 minutes, or until browned and cooked through. TIP: Make sure the chicken pieces are not touching in the pan while cooking for best results! Transfer to a paper towel lined plate. Repeat with remaining chicken.

Wipe out the pan with paper towel, then return to a medium-high heat with a drizzle of oil. Add the honey sauce to the pan and bring to the boil. Add the chicken and toss to coat and cook for 1 minute, until sauce is bubbling and thickened. Remove from the heat.