• Boil the kettle. Half-fill a medium saucepan with the boiled water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. • Drain, then return to the saucepan.

• Meanwhile, trim and halve green beans. Thinly slice carrot into half-moons. Set aside. Lightly crush black peppercorns with a pestle and mortar or in their sachet using a rolling pin. • Cut chicken thigh into 2cm chunks. Little cooks: Have a go at crushing the peppercorns!

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, green beans and carrot with a pinch of salt, tossing occasionally, until chicken is browned and cooked through, 5-7 minutes. Remove pan from heat. • Add crushed peppercorns, caramelised onion chutney, oyster sauce and a dash of water, stirring to combine. TIP: Chicken is cooked through when it's no longer pink inside. TIP: Black peppercorns can be hot, add less if you're sensitive to heat!

• Divide basmati rice between bowls. Top with black pepper and onion chicken stir-fry. • Sprinkle with crushed peanuts to serve. Little cooks: Add the finishing touch by sprinkling over the peanuts!