• 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 pan from heat
and keep covered until rice is tender and 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 (see ingredients) in half, scoop out
flesh and thinly slice.
Little cooks: Help wash the veggies and prep the avo!

• In a medium 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 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, then 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, sticky chicken, veggie sticks and avo
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!