Honey-Soy Glazed Chicken & Sesame Fries with Japanese Snow Pea Salad

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

Alternative Step 2 if you've received chicken breast: While the fries are baking, place your hand flat on top of the chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Finely chop the garlic. In a medium bowl, combine the garlic, soy sauce, honey and rice wine vinegar and mix well. Add the chicken and toss to coat.

Trim the snow peas, then thinly slice lengthways. Thinly slice the spring onion.

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. Cook the chicken, turning often, until browned and cooked through, 10-14 minutes.

Alternative Step 4 if you've received chicken breast: Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Using tongs, pick up the chicken and let the excess marinade drip back into the bowl. Cook the chicken until cooked through, 3-5 minutes each side (depending on thickness). In the final 2-3 minutes of cook time, add the remaining marinade and simmer until reduced slightly. In the final 5 minutes of cook time, add the remaining marinade 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, snow peas and 1/2 the spring onion. Just before serving, add the Japanese dressing and toss to coat.