Sweet and Sticky Chicken and Prawns on Rice

Meanwhile, halve, peel and thinly slice the red onion. Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Halve the young pea pods lengthways. Peel and grate the garlic (or use a garlic press).

Cut each chicken thigh into 2cm chunks.

Put the cornflour into a large bowl and season with salt and pepper. Add the chicken pieces and toss to coat completely in the cornflour. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

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

Once hot, add the sliced pepper and onion. Stir-fry until softened, 4-5 mins. 

Add the garlic and cook for 30 secs. Transfer to a medium bowl and set aside for now.

Pop your (now empty) frying pan back on medium-high heat with a drizzle of oil. 

Once hot, add the chicken thigh. Fry until golden brown on the outside and cooked through, 10-12 mins. Discard the remaining cornflour in the bowl.

Once the chicken is cooked, lower the heat to medium and add the cooked veg back to the pan. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Drain the prawns. Stir the prawns, pea pods, ketjap manis, rice vinegar, ketchup, sugar and water for the sauce (see pantry for all three amounts) into the pan.

Simmer until the sauce has reduced slightly, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.

Taste and season with salt and pepper if needed. Remove from the heat. TIP: The sauce should be sticky, but add a splash more water if you'd like.