Finely chop garlic. In a medium saucepan, heat the butter and a drizzle of olive oil over medium heat. Cook garlic until fragrant, 1 minute. Add jasmine rice, the water and a pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. Cook for 12 minutes, then remove from the 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, trim and halve baby broccoli. Thinly slice carrot into half-moons. Roughly chop Asian greens. In a small bowl, combine the soy sauce and the honey. In a second small bowl, combine Japanese dressing and mayonnaise. Set aside.

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby broccoli and carrot until tender, 4-5 minutes. Add Asian greens and honey-soy mixture and cook until Asian greens are just wilted and veggies are well coated, 1-2 minutes. Transfer to a bowl and cover to keep warm.

While the veggies are cooking, crush black peppercorns (see ingredients) with a mortar and pestle or in their sachet using a rolling pin. Cut the chicken into 2cm chunks. In a medium bowl, combine the salt, crushed peppercorns, Southeast Asian spice blend and plain flour. Add the chicken and toss to coat.

Wash and dry the frying pan, then return to medium-high heat with a generous drizzle of olive oil. When oil is hot, pick up chicken using tongs and shake off any excess flour back into the bowl. Cook the chicken, tossing, until browned and cooked through, 5-6 minutes. TIP: If your pan is getting crowded, cook in batches for the best results.

Thinly slice fresh chilli (if using). Divide garlic rice between bowls. Top with honey-soy veggies and salt and pepper pork. Sprinkle with crushed peanuts and chilli. Serve with Japanese mayo.