Indonesian Style Spiced Sticky Chicken and King Prawn Fried Rice

Meanwhile, add the chicken breasts to a medium bowl, drizzle with some oil and sprinkle over the Indonesian style spice mix.

Season with salt and pepper, then toss to coat the chicken.

Lay the chicken onto one side of a large baking tray and roast on the top shelf of your oven until cooked through, 25-30 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, zest and cut the lime into wedges. Peel and grate the garlic (or use a garlic press). Halve any thick broccoli stems lengthways.

When the chicken has 12 mins left, pop the Tenderstem® broccoli and mangetout onto the other side of the baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. 

Return to the oven and roast until the broccoli is tender and crispy, 10-12 mins.

Meanwhile, drain the prawns.

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

Once hot, add the prawns. Season with salt and pepper and stir-fry for 3-4 mins.

Add the garlic and fry until fragrant, 1 min more. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.

Stir the peas into the prawns and heat until piping hot, 1 min.

Once the rice is cooked, fluff it up with a fork, then stir it into the prawns and peas. Mix in the soy sauce, ketjap and sugar (see pantry for amount).

Toss until well combined and fry for 1 min more, then remove from the heat.

Add a good squeeze of lime juice and the lime zest to the rice and toss. Taste and season with more lime juice, salt and pepper if needed.