• 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 water (for the rice) and a generous pinch of salt, then 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 water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek! Little cooks: Older kids can help add the rice to the saucepan under adult supervision. Be careful, the water is boiling!

• Meanwhile, thinly slice carrot into half-moons. Halve thick stalks of baby broccoli lengthways. Cut chicken breast into 2cm chunks. • In a large bowl, combine cornflour (see ingredients) and seasoning blend (see ingredients). Add chicken and toss to coat. • In a small bowl, combine oyster sauce, the soy sauce, honey and water (for the sauce). Set aside. 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 baby broccoli, until tender, 4-6 minutes. • Stir through sesame seeds, baby leaves and the remaining garlic until fragrant and wilted, 1 minute. Season to taste. • Transfer to a plate and cover to keep warm.

• Wipe out the frying pan, then return to high heat with a generous drizzle of olive oil. When oil is hot, cook chicken in batches, tossing, until browned and cooked through, 5-6 minutes (cook in batches if your pan is getting crowded). TIP: Chicken is cooked through when it's no longer pink inside.

• Reduce heat to low, then add oyster sauce mixture and return cooked chicken to the pan, tossing, until combined and slightly thickened, 1-2 minutes.

• Divide garlic rice between bowls. • Top with sweet and salty popcorn chicken and sesame veggies to serve. Enjoy!