• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.

• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• In a medium bowl, combine sweet soy seasoning and a drizzle of olive oil. Add chicken and toss to coat.
• When the potato has 10 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. Cook chicken, tossing occasionally, until 
browned and cooked through (when no longer pink inside), 3-5 minutes each side.
• Remove pan from heat, then add sweet chilli sauce and the soy sauce, turning chicken to coat. 

• Meanwhile, thinly slice celery. • In a second medium bowl, combine slaw mix, celery, mayonnaise, the sesame oil and a drizzle of vinegar. Season to taste. Little cooks: Help toss the slaw.

• Slice chicken.
• Divide sweet-soy chicken, celery slaw and roast potato chunks between plates. Tear over parsley to serve. Enjoy!