a) Boil a half-full kettle.

b) Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.

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

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 the chicken is browned and the veg has softened, 8-10 mins. Adjust the heat if necessary. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

a) Meanwhile, pour the boiled water from your kettle into a large saucepan with 0.25 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.

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

a) 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.

b) Bring to the boil, then reduce the heat and simmer until thickened, 2-3 mins.

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

d) 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 sesame seeds and serve with any remaining lime wedges for squeezing over.

Enjoy!