• Drain sweetcorn (see ingredients). Roughly chop baby leaves. Thinly slice spring onion. • Cut chicken breast into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. In the last 2 minutes of cook time, add sweetcorn and ginger paste and cook, 1-2 minutes. • Reduce heat to medium, then add the sesame oil, Korean stir-fry sauce and a splash of water and cook until slightly reduced, 2-3 minutes. Transfer to a plate and cover to keep warm.

• Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. Crack the eggs into the pan and cook until egg whites are firm and yolks are cooked to your liking, 4-5 minutes. • Meanwhile, combine slaw mix, baby leaves and spring onion in a medium bowl, along with Asian chilli dressing and a drizzle of vinegar. TIP: Cooking the eggs for 4-5 minutes will give a soft yolk. Cook for 6-7 minutes to get a hard yolk.

• Divide creamy slaw between bowls. Top with Korean chicken and corn and a fried egg. Season. • Garnish with spring onion to serve. Enjoy!