• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Finely chop garlic.
• 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 water is absorbed, 10 minutes. 

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

• Meanwhile, thinly slice capsicum. 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 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 your 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. 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 oil. Cook chicken, until cooked though, 5-6 minutes. Add sauce mixture and toss to coat, 1-2 minutes. 

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