• Finely chop garlic. Thinly slice celery and radish. Grate the carrot. Drain the sweetcorn. • Zest lemon to get a pinch, then slice into wedges. • Add ginger paste and garlic to a large heatproof bowl.

• In large frying pan, heat sesame oil over high heat until just smoking, 30 seconds, then carefully pour the sesame olive oil over the garlic-ginger mixture. • Add the soy sauce, brown sugar and a generous squeeze of lemon juice. Stir well to combine well. Set aside. TIP: The hot oil will bubble up and 'cook' the ginger and garlic.

• In a medium bowl, combine sweet soy seasoning, lemon zest and a drizzle of olive oil. Add diced chicken and toss to coat. • Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken and corn, tossing occasionally, until browned and cooked through, 5-6 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

• Add super slaw to the dressing, along with celery, radish, carrot and garlic aioli. Toss to combine and season to taste. • Divide ginger slaw between bowls. Top with beef and corn. • Garnish with roasted peanut & cashew mix. Serve with any remaining lemon wedges. Enjoy!