1 tsp Sichuan peppercorns (use normal peppercorns if you can't find these)
1 tbsp cornflour
1 tsp Chinese five-spice powder
1 tsp sesame seeds
1 tbsp olive oil
1 tbsp soy sauce
1 tbsp honey
250g Asian greens such as pak choi
handful chopped coriander, sliced spring onions and cooked rice (to serve)
Cut the chicken thighs into strips. Crush the salt with the peppercorns in a pestle and mortar, then mix with the cornflour and five-spice and tip into a sandwich bag. Tip the chicken into the bag and shake well to coat in the flour mixture.
Toss the sesame seeds in a pan over a medium heat and lightly toast, for around a minute, then add the olive oil. Add the chicken and cook for 7-8 mins until golden brown.
Mix the soy and honey and tip into the pan along with the Asian greens, cook for 2-3 mins further until everything is well coated and the greens are cooked through. Serve topped with coriander and sliced spring onions alongside some cooked rice.