Finely chop garlic. In a medium saucepan, melt the butter over a medium heat. Cook the 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 the rice is tender and the 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, halve baby broccoli lengthways. Roughly chop Asian greens. In a small bowl, combine the soy sauce and the honey. Set aside. In a second small bowl, combine Japanese dressing and mayonnaise. 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 baby broccoli, tossing, until tender, 5-6 minutes. Add Asian greens and cook until just wilted, 2-3 minutes. Add honey-soy mixture and cook until bubbling, 1-2 minutes. Transfer to a bowl and cover to keep warm. TIP: Add a dash of water to the veggies 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. Cut chicken breast into 2cm chunks. In a medium bowl, combine the salt, crushed peppercorns, Thai seven spice blend and the plain flour. Add chicken and toss to coat.

Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. When the oil is hot, pick up chicken using tongs and shake off any excess flour back into the bowl. Cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. TIP: Add a drizzle more oil if necessary!

Divide garlic rice between bowls. Top with honey-soy veggies and salt and pepper chicken. Garnish with crispy shallots. Serve with Japanese mayo. Little cooks: Add the finishing touch by sprinkling over the garnish!