SALT & PEPPER CHICKEN WITH GAI LAN

SERVES 4 PREP + COOK 40 MINS

F 2 tsp sea salt F

2 tsp cracked black peppercorns

1 tsp dried chilli flakes

800g chicken breast fillets, skin on

400g gai lan (Chinese broccoli), trimmed, chopped coarsely

1 tbsp oyster sauce

2 tsp sesame oil

1 medium carrot (120g), cut into matchsticks

½ cup (40g) bean sprouts

1/ cup loosely packed 3 fresh coriander leaves

2 green onions, sliced thinly

1 tbsp lime juice

2 tsp toasted sesame seeds

1 lime, cut into wedges

1 Combine salt, pepper, chilli and chicken in a large bowl.

2 Cook chicken, in batches, skin-side down, in a heated, oiled, large frying pan for 10 mins or until browned and crisp. Turn chicken and cook for 5 mins or until cooked through. Remove from pan. Cover to keep warm.

3 Stir-fry gai lan, sauce and oil in same heated pan until gai lan is wilted.

4 Meanwhile, combine carrot, sprouts, coriander, onion and juice in a small bowl.

5 Serve sliced chicken with gai lan and carrot salad, sprinkled with sesame seeds. Accompany with lime wedges. Serve with steamed jasmine rice.