• Add the water to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, trim and halve pea pods lengthways. • Thinly slice carrot into sticks. • Thinly slice red apple into wedges. Little cooks: Help wash the veggies!

• Place chicken thigh between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm. • In a shallow bowl, combine the plain flour, sweet soy seasoning and a pinch of salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip chicken into flour mixture to coat, followed by the egg, and finally in breadcrumbs. Set aside on a plate.

• In a large frying pan, heat enough olive oil to coat the base over medium-high heat. • Cook crumbed chicken in batches until golden and cooked through (when no longer pink inside), 3-5 minutes each side. Transfer to a paper towel-lined plate. TIP: Add extra oil if needed so the schnitzel does not stick to the pan.

• In a small bowl, combine garlic aioli and Japanese style dressing. Little cooks: Take charge by combining the sauces!

• Slice schnitzel into fingers. • Divide rice, crumbed chicken fingers and mixed vibrant veggies between plates. • Serve with creamy Japanese dressing. Enjoy!