a) Boil a half-full kettle. Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.

b) Halve, peel and chop the red onion into 2cm chunks.

c) Pop the cornflour into a large bowl and season with salt and pepper. Add the diced chicken to the bowl and toss to coat completely in the cornflour. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

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

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

c) Fry until golden brown on the outside, 6-8 mins total. Turn every 2-3 mins. 

a) Meanwhile, pour the boiled water from your kettle into a large saucepan with 1/4 tsp salt on high heat.

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

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) While the rice cooks, peel and grate the garlic (or use a garlic press).

b) Cut the lime into wedges. Trim and thinly slice the spring onion.

c) Once the chicken is golden and the veg has softened, add the garlic to the pan and fry until fragrant, 1 min more.

d) Once the chicken has browned, stir in the ketjap manis, gochujang paste (add less if you'd prefer things milder), honey, 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.

a) Simmer, stirring occasionally, until the mixture has reduced slightly and the chicken is cooked through, 4-5 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

b) Add a good squeeze of lime juice. Taste and season with salt, pepper and more lime juice if needed. 

c) Add a splash of water if you feel it needs it.

a) Share the rice between your serving bowls.

b) Spoon over the sweet and sticky chicken stir-fry.

c) Sprinkle over the spring onion and serve with any remaining lime wedges for squeezing over.

Enjoy!