NZ Ginger-Soy Chicken

Trim and thinly slice the snow peas length-ways. Thinly slice the cucumber into half-moons. Roughly chop the baby spinach leaves. Pick and roughly chop the coriander and mint leaves. Thinly slice the long red chilli (if using). Zest the lime (see ingredients list) to get a pinch, then slice into wedges. In a large bowl, combine the olive oil (1 tbs for 2 people/ 2 tbs for 4 people) and a generous squeeze of lime juice. Add the snow peas, cucumber, baby spinach, coriander and mint. Season with salt and pepper and toss to combine. TIP: Toss the salad just before serving to keep the leaves crisp.

While the garlic rice is cooking, combine the honey, soy sauce, sweet chilli sauce, red chilli (if using), a generous squeeze of lime juice, the lime zest and the water (for the sauce) in a small bowl. Finely grate the ginger.

Place your hand flat on top of the chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the chicken steaks and cook until cooked through, 2-4 minutes on each side (depending on thickness). Transfer to a board. TIP: The chicken is cooked when it is no longer pink inside.

Return the frying pan to a medium-high heat with a small drizzle of olive oil. Add the ginger and the remaining garlic and cook until fragrant, 1 minute. Add the soy mixture and cook until thickened slightly, 1 minute.