Place the chicken breasts on a plate and sprinkle the crushed peppercorns and 5 spice powder over the top. rub the chicken with this mixture until evenly coated on both sides.

Heat a non-stick griddle pan and add the chicken breasts. Cook over a medium to high heat until the chicken is seared on both sides. Reduce the heat and cook gently for about 15 minutes, until the chicken is cooked right through. Alternatively, once the chicken is seared, pop in a 180°C oven for 20 mins.

In a non-stick wok or frying pan, stir-fry the spring onions, chilli and ginger in the stock over a high heat for 2-3 minutes.

Add the pak choi and stir fry for 1-2 minutes, until slightly wilted and tender but still crisp. Stir in the soy sauce.

Arrange the stir-fried greens an two warm serving plates and place the seared chicken on top. Garnish with chives and serve with boiled rice.