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.

Add the diced chicken to a medium bowl with the cornflour and half the Chinese Five Spice. Season with salt and pepper, then toss to coat. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

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

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

Once hot, fry the chicken until slightly crispy, 8-10 mins. Turn frequently to ensure it doesn't burn. While the chicken fries, discard any excess cornflour and wipe out the bowl.

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. IMPORTANT: Cook so there's no pink in the middle of the chicken.

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

Add the young pea pods for the last 2 mins of frying.

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, 2-3 mins.

Once thickened, remove from the heat. 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.