• Add the water to a large 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 in half, scoop out flesh and 
thinly slice.
Little cooks: Help wash the veggies and prep the avo! 

• In a large bowl, combine chicken breast, 
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 breast 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, sweet 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!