Japanese-Style Chicken

While the rice is cooking, thinly slice the cucumber into rounds. Thinly slice the pear into wedges. Cut the chicken thigh into 2cm chunks. In a medium bowl, combine the soy sauce, honey and remaining garlic. Add the chicken and toss to coat. Set aside.

In a medium bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Add the cucumber to the pickling liquid. Add enough water to just cover the cucumber. Set aside.

In a large frying pan, add enough olive oil to coat the base over a medium-high heat. When the oil is hot, use tongs to drain any excess marinade from the chicken. Cook the chicken, tossing occasionally, until browned and cooked through, 4-6 minutes (cook in batches if your pan is getting crowded). Remove pan from heat. TIP: The chicken is cooked through when it's no longer pink inside.

While the chicken is cooking, combine the deluxe slaw mix and pear in a large bowl. Add a generous splash of pickling liquid and 1/2 the sesame dressing. Toss to coat. Season to taste.