• Grate the carrot. Thinly slice cucumber into half-moons. • Slice lemon into wedges. • Cut chicken breast strips into 2cm chunks.

• Add ginger paste to a large heatproof bowl. • In large frying pan, heat the sesame oil over high heat until just smoking, 30 seconds, then carefully pour hot oil over the ginger paste. • Add the soy sauce, brown sugar and a good squeeze of lemon juice. Mix well and set aside.

• In a medium bowl, combine chicken, Southeast Asian spice blend, a pinch of salt and a drizzle of olive oil. • Add cornflour and the plain flour and toss chicken to coat. • Return the frying pan to medium-high heat with enough olive oil to cover the base. • When oil is hot, dust off any excess cornflour from chicken and cook, tossing occasionally, until browned and cooked through, 5-6 minutes. • Transfer to a paper towel-lined plate.

• To the bowl with the dressing, add roasted peanuts, garlic aioli, shredded cabbage mix, carrot and cucumber. Toss to coat and season to taste. • Divide creamy slaw between plates. • Top with Thai-style chicken and sweet chilli sauce. • Tear over coriander to garnish. Serve with any remaining lemon wedges. Enjoy!