• 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 the pan 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!

• Meanwhile, thinly slice carrot and cucumber into sticks. • Slice avocado in half, scoop out flesh and thinly slice. Little cooks: Help wash the veggies and prep the avo!

• Slice chicken breast into thin strips. • In a medium bowl, combine chicken, 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 high heat. • Cook chicken strips, tossing occasionally, until browned and cooked through, 3-4 minutes. TIP: Chicken is cooked through when it is no longer pink inside.

• Remove pan from heat and add the honey and a splash of water, turning to coat. Little cooks: Help add in the honey and water under adult supervision.

• Divide jasmine rice, sweet soy chicken and colourful veggies 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!