• Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
• Stir in the rice and bring to the boil.
• Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins.
• Remove the pot from the heat and keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).

• Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
• Halve, peel and chop the onion into 2cm chunks.
• Peel and grate the garlic (or use a garlic press). 

• Place a pan over medium-high heat with a drizzle of oil.
• Once hot, add the chicken, bell pepper, garlic and onion to the pan and season with salt and pepper.
• Fry until the chicken is golden brown on the outside and the veg has softened, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

• Meanwhile, quarter the lime.

• Once the chicken is cooked, remove from the heat and stir the ketjap manis, gochujang paste, honey and ketchup.
• Squeeze in the juice from one lime wedge (per 2P).
• Add a splash of water to loosen the sauce if necessary.
• Season to taste with salt, pepper and lime juice.

• Share the rice between your bowls.
• Serve the Korean style chicken stir-fry alongside.
• Sprinkle over the sesame seeds and serve with any remaining lime wedges for squeezing over.