• Finely chop garlic. In a medium saucepan, heat the butter with a dash of 
olive oil over medium heat. 
• Cook half the garlic until fragrant, 1-2 minutes. Add the water (for the rice)
and a generous pinch of salt and bring to the boil.
• Add jasmine 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. 

TIP: The rice will finish cooking in its own steam, so don’t peek! 

• Thinly slice capsicum. Thinly slice carrot into half-moons. Cut chicken 
tenderloins into 2cm chunks.
• In a medium bowl, combine chicken, cornflour(see ingredients) and 
season with salt and pepper. 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 
broccoli florets, carrot and capsicum, tossing, until tender, 4-6 minutes.
• Stir in remaining garlic until fragrant, 1 minute. Season to taste. Transfer to 
a plate and cover to keep warm. 

• Set air fryer to 200°C. Evenly place chicken chunks into a foil-lined air fryer 
basket and cook until golden and cooked through (when no longer pink 
inside), 8-10 minutes. 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 oil. 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, Korean-style chicken bites and veggies between bowls.
• Tear over coriander to serve. Enjoy!