Gochujang Glazed Chicken Breast Rice Bowl

Meanwhile, trim the carrot, then coarsely grate (no need to peel). Trim and thinly slice the spring onions.

In a medium bowl, mix together the grated carrot, spring onion, rice vinegar, sambal (add less if you'd prefer things milder) and sugar for the pickle (see pantry for amount).

Set aside your 'kimchi' for later.

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

Once hot, add the diced chicken and season with salt and pepper.

Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Meanwhile, slice the sugar snap peas in half lengthways.

Crush the peanuts in the unopened sachet using a rolling pin.

Peel and grate the garlic (or use a garlic press).

Once the chicken is cooked, add the sugar snap peas to the pan and stir-fry until tender, 2-3 mins.

Add the garlic and cook for 1 min more.

Lower the pan to medium heat, then stir in the gochujang paste, honey and water for the sauce (see pantry for amount). Cook until the sauce has thickened, 4-5 mins. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Once the sauce has reduced, vigorously stir through the butter (see pantry for amount) until melted.