• 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 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!

• Meanwhile, thinly slice carrot into half-moons. Trim and roughly chop green beans. • Cut chicken tenderloins 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!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and green beans, until tender, 4-6 minutes. • Stir in sesame seeds and remaining garlic until fragrant, 1 minute. Season. • Transfer to a plate and cover to keep warm.

• 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.

• Divide garlic rice, sweet and salty popcorn chicken and sesame garlic veggies between bowls. • Tear over coriander. Enjoy! Little cooks: Add the finishing touch by sprinkling over the garnish! Enjoy!