Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, halve the bell pepper and discard the core and seeds. Halve and peel the onion. Chop both into 2cm chunks. Drain the tofu and thoroughly pat dry with kitchen paper. Tear into 3cm chunks.

Add the diced chicken to a medium bowl with the cornflour and half the Chinese Five Spice. Season with salt and pepper, then toss to coat. IMPORTANT: Wash hands and utensils after handling raw meat.

Peel and grate the garlic (or use a garlic press). 

Heat the oil for cooking (see pantry for amount) in a large frying pan on high heat.

Once hot, fry the chicken until slightly crispy, 8-10 mins. Turn frequently to ensure it doesn't burn. IMPORTANT: Cook so there's no pink in the middle.

While the chicken fries, discard any excess cornflour and wipe out the bowl.

When cooked, transfer the chicken to a plate lined with kitchen paper. Wipe out your pan, then pop back on medium-high heat with a drizzle of oil.

Once hot, add the pepper and onion chunks. Stir-fry until golden and slightly charred, 5-7 mins. Season with pepper.

Meanwhile, in the (now empty) medium bowl, mix together the soy sauce, garlic, honey, sriracha and remaining Chinese Five Spice with the ketchup and water for the sauce (see pantry for both amounts). TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Add the fried chicken back into the frying pan with the veg and stir in the sticky sauce. Bring to the boil, then reduce the heat and simmer until thickened, 2-3 mins.

Once thickened, remove from the heat. Taste and add more salt, pepper and a pinch of sugar (if you have any) if needed. Add a splash of water if it's a bit too thick.

Fluff up the rice with a fork, then share between your bowls.

Top with the sticky chicken and veg, spooning over the remaining sauce from the pan.

Finish by sprinkling over the cashews.

Enjoy!