• Add water (for the rice) to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan 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, grate carrot. Drain the sweetcorn. Cut chicken breast into 2cm chunks. • In a large bowl, combine garlic paste, a generous pinch of salt and a drizzle of olive oil. Add chicken and toss to coat. Set aside. • Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl. TIP: Cover the pan with a lid if the corn kernels are “popping” out.

• Add cornflour and the plain flour to the chicken and toss to coat. • Return the frying pan to medium-high heat with enough olive oil to cover the base. • When oil is hot, dust off any excess flour from chicken, then cook in batches, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a paper towel-lined plate. • Wipe out the frying pan, then return to medium heat. Add honey-soy sauce, the vinegar and water (for the sauce). Stir until slightly reduced, 1-2 minutes. Return chicken to the pan and toss to coat.

• To the bowl of charred corn, add carrot, shredded cabbage mix, garlic aioli, the sesame oil and a drizzle of vinegar. Season and toss to coat. • Divide jasmine rice between bowls. Top with creamy corn slaw and honey-soy Asian crispy chicken bites. Enjoy!