Honey Soy Chicken & Sesame Spinach

For the sauce, mix together the honey, Dijon mustard, soy sauce, rice vinegar, oyster sauce and black pepper in a medium-sized mixing bowl. Set aside.

Finely slice the spring onions and set aside for garnish. Cook the rice following packet instructions.

For the spinach salad, bring a medium pan of water to the boil over a high heat. Add your spinach and cook for 30 seconds before draining and rinsing under cold water. Squeeze out the excess moisture. In a medium-sized mixing bowl, whisk together the tahini, soy sauce, rice vinegar and sesame seeds, then mix through the blanched spinach until even coated.

For the chicken, slice the chicken thighs lengthways into four pieces each and season well with salt and pepper. Set a large frying pan over a high heat. Once hot, add the vegetable oil, followed by the chicken. Cook for 8-10 mins until cooked through with some colour. Once cooked, reduce the heat and pour over the sauce. Toss well and leave to reduce until the sauce thickens and coats the chicken. The sauce should coat the back of a spoon.

To plate up, add the rice to the bottom of the bowl, top with the chicken and spoon over the excess sauce. Add the spinach and sprinkle over the spring onions. Serve with a wedge of lemon and togarashi (or toasted sesame seeds, if you prefer).