• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries and mixed sesame seeds (see ingredients) on a lined oven tray. Drizzle with olive oil and season with salt. • Toss to coat, spread out evenly, then bake until tender, 20-25 minutes.

• While the fries are baking, finely chop garlic. • Thinly slice spring onion and cucumber. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.

• In a medium bowl, combine garlic, Southeast Asian spice blend, the soy sauce, honey and 1/2 the vinegar. Add chicken and turn to coat. • In a large bowl, combine mayonnaise with the remaining vinegar. Set aside.

• In a large frying pan, heat a drizzle of olive oil over medium heat. • Using tongs, pick up chicken and let the excess marinade drip back into the bowl. Cook chicken until browned and cooked through, 3-5 minutes each side. Transfer to a plate. • Return frying pan to medium-high heat, then add remaining marinade and simmer until reduced slightly, 2 minutes. TIP: The chicken is cooked through when it's no longer pink inside.

• To the bowl with the mayo dressing, add slaw mix, spring onion and cucumber. Season with salt and pepper. Toss well to combine.

• Slice honey soy-glazed chicken. • Divide chicken, sesame fries and creamy slaw between plates. • Spoon over any remaining glaze to serve. Enjoy!