Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over the Chinese Five Spice and season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, bake on the top shelf until golden, 30-35 mins. Turn halfway through.

Meanwhile, halve and peel the onion, then cut each half into 3 wedges.

When the chips have 20 mins remaining, add the onion to the baking tray, toss together and return to the oven until softened, 15-20 mins.

Meanwhile, in a medium bowl, combine the rice vinegar and sugar for the pickle (see pantry for amount).

Add the sliced carrot and cabbage mix, season with salt and pepper, then toss together. Set aside to pickle.

Next, peel and grate the garlic (or use a garlic press). Cut the Tenderstem® broccoli into thirds.

When the chips have 10 mins remaining, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the diced chicken and broccoli. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Fry until browned, 8-10 mins. Use a spoon to break up the meat as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Meanwhile, trim and thinly slice the spring onion.

Once the chicken has browned, add the garlic to the pan and fry until fragrant, 1 min more.

Stir in the teriyaki sauce and water for the sauce (see pantry for amount). Simmer until piping hot, 2-3 mins.

Meanwhile, in a small bowl, mix together the sriracha and mayo (see pantry for amount).

When the chips and onion are cooked, sprinkle over the chilli flakes (add less if you'd prefer things milder) and sugar (see pantry for amount). Toss together.

Share the spice bag inspired chips between your plates.

Top with the teriyaki chicken and broccoli along with any leftover sauce from the pan.

Top with the pickled slaw, drizzle over the sriracha mayo and sprinkle over the spring onion to finish.