Honey-Soy Glazed Chicken & Fries

While the fries are baking, finely chop the garlic (or use a garlic press). In a medium bowl, combine the garlic, soy sauce, honey and rice wine vinegar. Add the chicken thigh to the bowl and toss to coat.

Roughly chop the tomatoes. Roughly chop the coriander.

Heat a drizzle of olive oil in a large frying pan over a medium heat. Using tongs, pick up the chicken and let the excess marinade drip back into the bowl. Add the chicken to the pan and cook, turning often, until browned and cooked through, 10-14 minutes. In the last 5 minutes of cook time, add the remaining marinade to the pan and simmer until reduced slightly. TIP: The marinade will darken and caramelise – this adds to the flavour!

In a medium bowl, combine the mixed salad leaves, tomato and 1/2 the coriander. Just before serving, add the Japanese dressing and toss to coat.