Gochujang Chicken Rice Bowl

Halve, peel and slice the red onion as thinly as you can. Zest and cut the lime into wedges. Pop half the onion into a small bowl and add half the lime juice and sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together and set aside to pickle.

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

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

Once hot, add the Tenderstem® and remaining onion and season. Stir-fry, 2-3 mins. Add a splash of water, then cover with a lid and allow to cook until tender, 4-6 mins. Remove the veg from the pan and cover to keep warm.

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

Heat the (now empty) frying pan on high heat with a generous drizzle of oil. Once hot, fry the chicken until slightly crispy, 8-10 mins. Turn frequently to ensure it doesn't burn. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

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 slightly crispy, lower the heat to medium, then 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 cooked veg through the sauce until piping hot, 1-2 mins. Add a squeeze of lime juice from a lime wedge.

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