• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add jasmine rice and a pinch of salt and cook, uncovered, over high heat until tender, 12-14 minutes. • Drain, rinse with warm water and set aside.

• Meanwhile, thinly slice celery and radish. • In a medium bowl, combine diced chicken, garlic paste, a generous pinch of salt and a drizzle of olive oil. Set aside. • In a small bowl, combine sweet soy seasoning, soy sauce mix, the honey and sesame oil. Set aside. Little cooks: Kids can help combine the ingredients for the sauce.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.

• Reduce heat to medium, then add the honey-soy mixture, tossing chicken to coat. Stir until slightly reduced, 1-2 minutes.

• Meanwhile, combine shredded cabbage mix, celery, radish and mayonnaise in a large bowl. Season with salt and pepper. Little cooks: Help combine and toss the slaw!

• Divide rapid rice between bowls. • Top with honey-soy chicken and creamy celery slaw. • Spoon any remaining sauce from the pan over chicken to serve. Enjoy!