Sticky Bang Bang Style Chicken

Meanwhile, halve the lime. Trim and thinly slice the spring onion.

Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick.

Put the flour (see pantry for amount) in a large bowl with the Chinese Five Spice, season with salt and pepper and mix together.

Lay your chicken breast in the bowl, then toss to ensure it gets an even coating of flour. Repeat for the other breast(s). IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, lay the chicken into the pan. Cook until browned, 3-4 mins each side.

Once browned, transfer to a baking tray and roast on the top shelf of your oven until cooked, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

While it's in the oven, halve any thick broccoli stems lengthways. Pop the broccoli onto another baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

Roast on the middle shelf of your oven until tender and crispy, 10-12 mins.

In the meantime, wipe out the (now empty) pan and pop back on medium-high heat with a drizzle of oil.

Once hot, add the sugar snap peas and stir-fry until tender, 2-3 mins.

Stir in the remaining garlic. Fry for 1 min. 

Remove the pan from the heat, stir through half the sesame seeds and half the soy sauce. Set aside.

In a large bowl, combine the sriracha (add less if you'd prefer things milder), sweet chilli sauce, a good squeeze of lime juice and the remaining soy sauce.

Once the chicken is cooked, add to the bowl and turn to coat in the sauce.