Salt & Pepper Chicken

While the rice is cooking, slice the capsicum into thin strips. Trim and halve the green beans. In a small bowl, combine the soy sauce and honey. In a second small bowl, combine the Japanese dressing and mayonnaise.

In a large frying pan or wok, heat a drizzle of olive oil over a medium-high heat. Cook the capsicum until softened, 2 minutes. Add the green beans and honey-soy mixture and cook, tossing, until tender, 4-5 minutes. Transfer to a bowl and cover to keep warm.

Lightly crush the black peppercorns (see ingredients) in a pestle and mortar or in their sachet using a rolling pin. In a medium bowl, combine the salt, crushed peppercorns, Southeast Asian spice blend and plain flour. Cut the chicken thigh into 2cm chunks. Add the chicken thigh to the spiced flour and toss to coat.

Wash and dry the frying pan, then return to a medium-high heat with a generous drizzle of olive oil. When the oil is hot, pick up the chicken using tongs and shake any excess flour back into the bowl. Cook the chicken, tossing occasionally, until browned and cooked through, 6-7 minutes (cook in batches if your pan is getting crowded).