• Halve baby broccoli lengthways. Roughly chop Asian greens. Finely chop garlic. Thinly slice capsicum and carrot into sticks. • Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm. • In a shallow bowl, combine the plain flour and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs (see ingredients), sweet soy seasoning, and mixed sesame seeds. • Coat chicken in the flour mixture, followed by the egg and finally the panko breadcrumbs. Transfer to a plate.

• Heat a large frying pan over high heat with enough olive oil to cover the base. When oil is hot, cook chicken in batches, until golden and cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate. TIP: Add extra oil if needed so the chicken does not stick to the pan.

• Wipe out the frying pan and return to high heat with a drizzle of olive oil. Cook baby broccoli, carrot and capsicum, tossing, until tender, 5-6 minutes. Add garlic and cook until fragrant, 1 minute. • Add Asian greens, Korean stir-fry sauce, the soy sauce and the sesame oil and cook until just wilted, 1-2 minutes. TIP: Add a dash of water to the pan to help speed up the veggie cooking process.

• Slice sesame crumbed chicken. • Divide Korean stir-fried veggies between plates. Top with chicken. • Serve with garlic aioli. Enjoy!