Salt & Pepper Chicken & Asian Greens

• While the rice is cooking, roughly chop Asian greens. Thinly slice carrot into sticks. Cut chicken breast into 2cm chunks. • In a medium bowl, combine cornflour, cracked black pepper and the salt. Add chicken, tossing to coat. • In a small bowl, combine the soy sauce, the honey and ginger paste.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot, stirring, until tender, 4-5 minutes. • In the last 2 minutes of cook time, add Asian greens and cook, tossing, until fragrant and wilted, 1-2 minutes. • Transfer to a bowl and cover to keep warm.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes.

• Return carrot and Asian greens to the pan. Add soy-ginger mixture and cook, tossing to coat, until heated through, 30 seconds.