Indo Chinese Style Chilli Chicken Breast

Meanwhile, halve the bell pepper and discard the core and seeds. Halve and peel the onion. Chop both into 2cm chunks. 

Put the cornflour into a medium bowl, then season with pepper and add half the Chinese Five Spice. Mix together, then add the diced chicken and toss to coat evenly. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Heat the oil for cooking (see pantry for amount) in a large frying pan on high heat.

Once hot, add the chicken to the frying pan. Fry until slightly crispy, 8-10 mins. Turn frequently to ensure it doesn't burn. IMPORTANT: The chicken is cooked when no longer pink in the middle.

While the chicken fries, discard any excess cornflour and wipe out the bowl.

Peel and grate the garlic (or use a garlic press). Crush the peanuts in the unopened sachet using a rolling pin.

When cooked, transfer the chicken to a plate lined with kitchen paper. Wipe out your pan, then pop back on medium-high heat with a drizzle of oil.

Once hot, add the pepper chunks and onion. Stir-fry until golden and slightly charred, 5-7 mins. Season with pepper.

Meanwhile, in the (now empty) medium bowl, mix together the soy sauce, garlic, honey, sriracha and remaining Chinese Five Spice with the 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.

Add the fried chicken back into the frying pan with the veg and stir in the sticky sauce. Bring to the boil, then reduce the heat and simmer until thickened, 4-5 mins.

Once thickened, remove from the heat, then taste and add more salt, pepper and a pinch of sugar (if you have any) if needed.

Add a splash of water if it's a bit too thick.