a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. 

c) Add the rice and cook for 12-13 mins. 

d) Drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.

b) Halve, peel and chop the onion into small pieces.

a) Heat a drizzle of oil in a large frying pan on high heat.

b) Once hot, add the diced chicken, pepper chunks and onion to the pan. Season with salt and pepper.

c) Stir-fry until the chicken has browned all over and the veg is starting to soften, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

a) Lower the heat to medium, then add the ginger puree to the chicken and cook until fragrant, 1 min.

b) Stir in the miso paste, hoisin sauce, ketjap manis, soy sauce and water (see pantry for amount). 

a) Bring to the boil, then simmer gently until the chicken is cooked through and the sauce has thickened, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

a) When everything's ready, share the rice between your bowls.

b) Top with the Beijing style chicken.

c) Garnish with a sprinkle of sesame seeds.

Enjoy!