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

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

While the veggies are cooking, crush the black peppercorns (see ingredients) with a pestle and mortar or in their sachet using a rolling pin. Cut the chicken breast 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 a medium-high heat with a generous drizzle of olive oil. When the oil is hot, 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 the long green chilli (if using). Divide the garlic rice between bowls and top with the honey-soy veggies and salt and pepper chicken. Sprinkle with the crushed peanuts and chilli. Serve with the Japanese mayo.