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

• While rice is cooking, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • Spread mixed sesame seeds on a plate. Press each side of the chicken firmly into sesame seeds to coat. Season with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat. Add the honey, turning chicken to coat. Transfer to a plate.

• While chicken is cooking, thinly slice pea pods lengthways. • In a large bowl combine pea pods, shredded cabbage mix, the vinegar and a drizzle of olive oil. Toss to combine. Season to taste. Little cooks: Take the lead by tossing the slaw!

• In a small bowl, combine sesame dressing and the soy sauce. • Slice chicken. • Divide rapid butter rice, honey sesame chicken and Asian-style slaw between bowls. Drizzle over sesame dressing. Enjoy!