• 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, thinly slice carrot and cucumber into sticks. • Slice avocado in half, scoop out flesh and thinly slice. Little cooks: Help wash the veggies and prep the avo!

• In a large bowl, combine chicken tenderloins, sweet soy seasoning and a drizzle of olive oil. Little cooks: Help toss the chicken.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken tenderloins in batches, until browned and cooked through, 3-4 minutes each side. TIP: Chicken is cooked through when it is no longer pink inside.

• Remove pan from heat and add the honey and a splash of water, turning to coat. Little cooks: Help add in the honey and water under adult supervision.

• Divide rice, sweet chicken tendies and colourful 
veggies between plates. 
• Sprinkle mixed sesame seeds over rice and serve 
with coconut sweet chilli mayonnaise. Enjoy! 
Little cooks: Add the finishing touch by sprinkling over 
the sesame seeds!