Saucy Chicken & Sesame Rice Balls

• Meanwhile, cut carrot and zucchini into thin sticks. Finely chop garlic. • Cut chicken thigh into 1cm strips. In a medium bowl, combine chicken with sweet soy seasoning and a drizzle of olive oil.

• 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. • Cook chicken strips in frying pan with a drizzle of olive oil over high heat, tossing occasionally, until browned and cooked through (when no longer pink inside), 3-4 minutes. • Reduce heat to medium, return veggies and all chicken to pan. Stir in oyster sauce, sweet chilli sauce, the water (for the sauce) and baby spinach leaves. • Cook until heated through, 1-2 minutes. Season with pepper. Transfer to serving bowls and cover to keep warm.

• To pan with rice, stir in the vinegar, sugar, the mayonnaise and everything garnish, 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.