Asian Chicken Schnitzel Rice Bowl

While the rice is cooking, place the chicken breast between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm thick. Thinly slice the carrot (unpeeled) into half-moons. Trim and halve the green beans. Roughly chop the Asian greens. Roughly chop the coriander. In a small bowl, combine the garlic aioli with the soy sauce. TIP: Keep the garlic aioli plain for the kids if you like.

In a shallow bowl, combine the plain flour, the salt (for the crumb) and a good pinch of pepper. In a second shallow bowl, whisk the eggs. In a third shallow bowl, place the panko breadcrumbs. Dip the chicken first into the plain flour, followed by the egg and finally into the panko breadcrumbs. Set aside on a plate.

Heat a large frying pan over a medium-high heat and add enough olive oil to coat the base of the pan. When the oil is hot, add 1/2 the crumbed chicken 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 the 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 a medium-high heat with a drizzle of olive oil. Add the green beans and carrot and cook, stirring, until tender, 4-5 minutes. Add the Asian greens and teriyaki sauce and cook, stirring, until wilted, 2 minutes.