Sweet and Sticky Chicken on Rice

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

Trim and thinly slice the spring onion. Peel and grate the garlic (or use a garlic press).

Pop the cornflour into a large bowl and season with salt and pepper. Add the diced chicken 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 frying pan on medium-high heat.

Once hot, add the pepper and season with salt and pepper. Stir-fry until just soft, 3-4 mins.

Add the onion to the pan with more oil if needed. Stir-fry until the onion has softened, 4-5 mins.

Stir in the garlic and cook for 1 min more, then transfer the cooked veg to another bowl and set aside.

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

Once hot, add the chicken and fry until golden brown, 6-8 mins total. Turn every 2-3 mins.

Meanwhile, in another medium bowl, mix together the ketjap manis, rice vinegar, ketchup, sugar and water for the sauce (see pantry for all three amounts).

Once the chicken has browned, add the veg back into the pan and stir-fry for 1 more min.

Pour the sauce mixture into the pan. Simmer, stirring occasionally, until the sauce has reduced slightly and the chicken is cooked through, 4-5 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

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