INGREDIENTS

• 2 garlic cloves

• 1 head broccoli

• 2 zucchini

• 400g Chinese cabbage

• 2 spring onions

• free-range chicken breast fillets

• 2g chilli flakes

• 80g tahini

• 20ml sesame oil

• 60ml (¼ cup) neutral-flavoured oil

• 2 tbs soy sauce

• 2 tbs white vinegar

• 2 tsp honey

• 60ml (¼ cup) boiling water

METHOD

1) Crush or finely chop the garlic. Trim the broccoli stem and coarsely chop. Cut the broccoli head into small florets. Halve the zucchini lengthwise and thickly slice on an angle. Thinly slice the cabbage and spring onions.

2) Put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Season with salt and pepper.

3) Heat 2 tsp oil in a large deep frypan over medium-high heat. Cook the chicken for 2-4 mins each side until golden and cooked through. Remove from the pan and rest for 3 mins. Wipe the pan clean with paper towel and reserve the pan.

4) While the chicken is cooking, put the garlic, 1 tsp chilli flakes and 2 tbs oil in a small saucepan. Cook over low heat, stirring, for 2- 3 mins until fragrant. Remove from the heat. Add the tahini, sesame oil, 2 tbs soy sauce, 2 tbs white vinegar, 2 tsp honey and 60ml (¼ cup) boiling water and whisk until smooth.

5) Heat 2 tsp oil in the reserved frypan over high heat. Add the broccoli and zucchini and cook, covered, for 2 mins. Add the cabbage, cover and cook, stirring occasionally, for 2-3 mins.

6) Add any chicken resting juices to the greens and stir-fry for a further 1 min or until the vegetables are tender. Divide the stir-fried greens and chicken among plates. Drizzle with the chilli sesame sauce and scatter with the spring onion to serve.