1
Heat the oil in a large sauté pan, season the chicken with salt and pepper and add to the pan skin-side down. Fry for 6–8 minutes until really golden.
2
Flip the chicken over and add the garlic, honey, vinegar and soy sauce and bubble for 5 minutes.
3
Add the broccoli, sugar snaps and spring onions and cook, stirring to combine, for 6–8 minutes more until the chicken is cooked through. Serve sprinkled with coriander leaves and sesame seeds.