Sweet Chilli Glazed Chicken Thighs

While the rice is cooking, combine the plain flour, remaining 1/2 tsp salt, a pinch of pepper and the chicken thigh in a medium bowl. Toss to coat. In a large frying pan, heat a generous drizzle of olive oil over a high heat. When the oil is hot, add the chicken and cook until golden, 2 minutes each side. Transfer to an oven tray lined with baking paper.

TIP: If your pan is getting crowded, cook in batches for best results. Add more oil if needed to prevent sticking.

Spread the sweet chilli sauce over the chicken thighs using the back of a spoon and bake until cooked through, 8-12 minutes (depending on the size of the fillet).

TIP: Chicken is cooked through when it's no longer pink inside.

While the chicken is baking, thinly slice the carrot (unpeeled) into half-moons. Thinly slice the capsicum into strips. Roughly chop the Asian greens. Cut the lemon in half.

Wipe out the frying pan and return to a high heat with a drizzle of olive oil. Add the carrot and capsicum and cook, tossing occasionally, until softened, 4-5 minutes. Reduce the heat to medium, add the Asian greens and remaining garlic and cook until fragrant and wilted, 2 minutes. Season with a pinch of salt and pepper and stir through a generous squeeze of lemon juice.