Quick Sticky Chicken Meatball Rice Bowl

• In a medium bowl, combine chicken mince, fine breadcrumbs, egg, 1/2 the garlic and a generous pinch of salt. Using damp hands, roll heaped spoonfuls of mixture into small meatballs. Transfer to a plate. You should get 4-5 meatballs per person. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Add meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Remove pan from heat and add oyster sauce, sweet chilli sauce and a splash of water and toss, until meatballs are well coated.

TIP: Add a splash more water if the glaze looks too thick. Little cooks: Join the fun by helping combine the ingredients and shaping the mixture into meatballs! Make sure to wash your hands well afterwards.

• While meatballs are cooking, in a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add Asian stiry fry mix and carrot and cook until tender, 3-4 minutes. Add remaining garlic and cook until fragrant,1-2 minutes. Season to taste.

TIP: Add a dash of water to the pan to help speed up the cooking process.