Quick Honey-Soy Chicken

• Meanwhile, finely chop garlic. • In a medium bowl, combine garlic, soy sauce, honey and rice wine vinegar. Add chicken thigh, turning to coat. • Trim sugar snap peas, then thinly slice lengthways. Thinly slice spring onion. Set aside.

• In a large frying pan, heat a drizzle of olive oil over a medium heat. • Using tongs, pick up chicken and let excess marinade drip back into bowl. Cook chicken, turning often, until browned and cooked through, 10-14 minutes. In the last 5 minutes, add remaining marinade. Simmer until slightly reduced. • Meanwhile, combine mixed salad leaves, sugar snap peas and 1/2 the spring onion in a medium bowl. Just before serving, add Japanese dressing, tossing to coat. TIP: Chicken is cooked through when it's no longer pink inside.