• Thinly slice radish. Finely chop celery. Grate the carrot. Drain the sweetcorn. • Cut chicken breast into 2cm chunks. • In a medium bowl, combine chicken, sweet soy seasoning and a drizzle of olive oil.

• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl. • Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Remove pan from heat, add sweet chilli sauce and toss chicken to coat. TIP: Cover the pan with a lid if the corn kernels are “popping” out. TIP: Chicken is cooked through when it's no longer pink inside.

• Meanwhile, add shredded cabbage mix to the charred corn, along with pear, celery, carrot, garlic aioli and a drizzle of white wine vinegar. • Season and toss to combine.

• Divide rainbow slaw between bowls. • Top with sweet soy-glazed chicken. • Spoon any remaining sweet chilli glaze over chicken to serve. Enjoy!