Sesame-Crusted Chicken

While the rice is cooking, trim the green beans and cut in half. Thinly slice the carrot into half-moons. Roughly chop the Asian greens. Place the chicken breast between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm thick.

In a shallow bowl, combine the Thai seven spice blend and the salt. In a second shallow bowl, whisk the egg with a fork. In a third shallow bowl, combine the sesame seeds, black sesame seeds and panko breadcrumbs. Dip the chicken into the spice mixture, followed by the egg, and finally in the sesame breadcrumb mixture. Transfer to a plate.

Heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, cook the chicken until golden and cooked through, 2-4 minutes each side. Transfer to a plate lined with paper towel and cover to keep warm. TIP: Add extra oil if needed so the chicken doesn't stick to the pan.

Wash the frying pan and return to a medium-high heat with a drizzle of olive oil. Cook the green beans and carrot until softened, 5-6 minutes. Add the Asian greens and cook until wilted, 1-2 minutes. Stir in the soy sauce and remove the pan from the heat. In a small bowl, combine the mayonnaise and rice wine vinegar.