[FCP] NZ Saucy Double Chicken & Sesame Rice Balls

• Meanwhile, cut carrot and zucchini into thin sticks. Roughly chop Asian greens. • Finely chop garlic. • In a large bowl, combine chicken breast strips, sweet soy seasoning and a drizzle of olive oil. Toss chicken to coat.

Little cooks: Help toss the chicken in the sweet soy seasoning!

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook zucchini and carrot, stirring, until tender, 4-5 minutes. • Reduce heat to medium, add garlic and cook, until fragrant, 1 minute. • Transfer to a bowl, season with salt and pepper and set aside.

• Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook chicken breast strips, tossing, in batches until browned and cooked through, 3-4 minutes each side. • Reduce heat to medium, add Asian greens, and return veggies to pan. Stir in oyster sauce and the water (for the sauce). • Cook until heated through, 1-2 minutes. Season with pepper. Transfer to serving bowls and cover to keep warm.

TIP: Chicken is cooked through when it's no longer pink inside.

• To pan with rice, stir in the vinegar, sugar, mayonnaise, sesame seeds and the salt, until coated. • Lay a piece of cling wrap on a clean surface and place a heaped spoonful of rice mixture in the centre. • Gather the cling wrap up around the rice and twist tightly at the top to create balls (3-4 per person).

Little cooks: Let's get rolling! Help shape the rice balls.