• Remove centre veins from makrut lime leaves, then very finely chop. • Thinly slice pear into wedges. • In a small bowl combine makrut leaves, oyster sauce, the brown sugar and the water. • In a small bowl, combine mayonnaise and soy sauce.

• In a shallow bowl, combine the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. • In a third shallow bowl, place panko breadcrumbs and crushed peanuts. • Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm. Dip chicken into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.

• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. • Cook crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.

• Meanwhile, in a medium bowl, combine pear, slaw mix, baby spinach leaves, soy mayonnaise mixture and a drizzle of olive oil. • Toss to combine and season.

• Wipe out frying pan and return to medium-low heat. • Cook makrut-lime sauce mixture, stirring, until bubbling, 1 minute.

• Slice chicken. • Divide peanut-crumbed chicken and soy-mayo slaw between plates. • Spoon makrut lime-oyster sauce over chicken to serve. Enjoy!