Gochujang Chicken Breast Rice Bowl

Cut the Tenderstem® broccoli into thirds. Peel and grate the garlic (or use a garlic press).Zest and cut the lime into wedges.

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

Once hot, add the Tenderstem® and stir-fry for 2-3 mins. Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 4-6 mins more. Season with salt and pepper.

Remove the broccoli from the pan, cover to keep warm and set aside for later. 

While the broccoli cooks, add the diced chicken to a medium bowl with the cornflour. Season with salt and pepper, then toss to coat.

Heat the (now empty) frying pan on medium-high heat with a drizzle of oil. Once hot, add the chicken and fry until golden brown on the outside, 6-8 mins total. Turn every 2-3 mins. IMPORTANT: Wash hands and utensils after handling raw meat.

In the meantime, in a medium bowl, combine the gochujang paste, ketjap manis, honey, soy sauce, 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.

Once the chicken is browned, lower the heat to medium, add the garlic and stir-fry, 30 secs.

Stir the sauce into the pan until the chicken is coated. Bring to a boil, then lower the heat and simmer until the sauce has thickened slightly, 3-4 mins. 

Stir the broccoli through the sauce until piping hot, 1-2 mins. Add a squeeze of lime from a lime wedge. IMPORTANT: Cook so there's no pink in the middle of the chicken.

Taste and season with salt or pepper or more lime juice if needed. Add a splash of water if the sauce is a little thick.