• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Rinse and drain white rice. • Cook half the garlic paste until fragrant, 1-2 minutes. Add the water (for the rice) and a generous pinch of salt and bring to the boil. • Add rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~

• Meanwhile, cut carrot into half-moons. Thinly slice capsicum. Cut chicken breast into 2cm chunks. • Cut chicken tenderloin into 2cm chunks. In a medium bowl, combine chicken, cornflour (see ingredients) and season. • In a small bowl, combine oyster sauce, the soy sauce, honey and water (for the sauce). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and capsicum, tossing, until tender, 4-6 minutes. • Stir in baby spinach leaves remaining garlic paste until fragrant, 1 minute. Season to taste. Transfer to a plate and cover to keep warm.

• Set your air fryer to 200°C. Evenly place chicken chunks into the foil-lined air fryer basket and cook until golden and cooked through (when no longer pink inside), 8-10 minutes. Cook in batches if needed. • When chicken has 5 minutes remaining, pour over sauce mixture and cook, until glaze is sticky. TIP: No air fryer? Return pan to high heat with a drizzle of olive.Cook chicken, tossing, until cooked though, 5-6 minutes. Reduce heat to low, then add sauce mixture tossing until slightly thickened, 1-2 minutes.

• Divide garlic rice, popcorn chicken and veggies between bowls. • Tear over coriander to serve. Enjoy!