Saucy Chicken & Sesame Rice Balls

• Meanwhile, cut carrot and courgette into thin sticks. Roughly chop Asian greens. • Finely chop garlic. • In a medium 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 seasoning!

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

• Return the frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook chicken in batches until browned and cooked through, 3-4 minutes each side. • Reduce heat to medium, then add Asian greens, and return veggies to the pan. Stir in oyster sauce, sweet chilli sauce and water (for the sauce). • Cook until heated through, 1-2 minutes. Season with pepper. Remove from heat.

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

• To the 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.