• Finely chop garlic. • In a medium saucepan, heat the butter and a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add the water 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 water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• While the rice is cooking, cut broccoli into small florets (see ingredients), then roughly chop stalk. Thinly slice carrot into half-moons. Roughly chop Asian greens. Cut chicken into 2cm chunks. • In a small bowl, combine the soy sauce and the honey. Set aside. Little cooks: Kids can take charge by combining the sauces!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook broccoli and carrot, tossing, until tender, 5-6 minutes. • Add Asian greens and remaining garlic and cook until wilted, 1-2 minutes. Season with salt and pepper. Transfer to a bowl and cover to keep warm. TIP: Add a dash of water to the pan to help speed up the cooking process.

• Crush black peppercorns (see ingredients) with a mortar and pestle or in their sachet using a rolling pin. • In a medium bowl, combine crushed peppercorns, Thai seven spice blend and the plain flour. Add chicken to spiced flour and toss to coat.

• Wipe out the frying pan, then return to high heat with a drizzle of olive oil. When oil is hot, pick up chicken using tongs and shake off any excess flour back into bowl. Cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Remove pan from heat, then stir through honey-soy mixture until chicken is coated and sticky.

• Divide garlic rice between bowls. • Top with veggies and honey-soy beef. • Garnish with roasted peanuts. Serve with garlic aioli. Enjoy! Little cooks: Add the finishing touch by sprinkling over the garnish!