Asian Chicken Schnitzel & Teriyaki Veg

• While the rice is cooking, thinly slice zucchini and carrot (unpeeled) into half-moons. • Trim and halve green beans.

• In a shallow bowl, combine Southeast Asian spice blend, the plain flour, the salt and a good pinch of pepper. In a second shallow bowl, whisk the egg. • In a third shallow bowl, place panko breadcrumbs. Dip the chicken thigh first into the spiced flour, followed by the egg and finally into the panko breadcrumbs. Set aside on a plate.

• Heat a large frying pan over medium-high heat and add enough olive oil to coat the base of the pan. When the oil is hot, add crumbed chicken in batches and cook until golden on the outside and cooked through, 2-4 minutes each side. • Transfer to a plate lined with paper towel. Repeat with remaining crumbed chicken.

TIP: Add extra oil if needed so the chicken doesn't stick to the pan.

• Wipe out the pan and return to medium-high heat with a drizzle of olive oil. Add carrot, zucchini and green beans and cook, stirring, until tender, 4-5 minutes. • Add teriyaki sauce (see ingredients) and a good pinch of pepper and cook, stirring until heated through, 1 minute. • While the veggies are cooking, combine garlic aioli and soy sauce in a small bowl.