• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • 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 jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes. • Cut chicken thigh into 2cm chunks. In a medium bowl, combine chicken, cornflour (see ingredients) and a generous pinch of salt and pepper. • In a small bowl, combine oyster sauce, the soy sauce, honey and water (for the sauce). TIP: The rice will finish cooking in its own steam, so don't peek!

• Cut chicken breast into 2cm chunks. In a medium bowl, combine chicken, cornflour (see ingredients) and a generous pinch of salt and pepper. • In a small bowl, combine oyster sauce, the soy sauce, honey and water (for the sauce). Little cooks: Take charge by combining the sauces!

• Return pan to high heat with a generous drizzle of olive oil. When oil is hot, cook chicken in batches, tossing, until browned and cooked though (when no longer pink inside), 5-6 minutes. • Reduce heat to low, add sauce mixture and return cooked chicken to the pan, tossing until slightly thickened, 1-2 minutes.

• Return pan to high heat with a generous drizzle of olive oil. • When oil is hot, cook chicken in batches, tossing, until browned and cooked though (when no longer pink inside), 5-6 minutes.