Chinese Sichuan Chicken

While the rice is cooking, finely grate the ginger. Thinly slice the capsicum. Roughly chop the Asian greens. Roughly chop the coriander. Thinly slice the long red chilli (if using). Cut the chicken thigh into 2cm chunks.

In a medium bowl, combine the ginger, the remaining garlic, a pinch of salt and pepper and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Add the chicken and toss to coat.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the chicken and cook, tossing, until browned and cooked through, 5-6 minutes. Transfer to a medium bowl.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the capsicum and cook until just tender, 3-4 minutes. Add the Asian greens and cooked chicken. Remove from the heat and add the Sichuan garlic paste and soy sauce. Toss to combine.