Sweet and Sticky Chicken on Steamed Wholegrain Rice

Meanwhile, halve, peel and thinly slice the red onion.

Halve the bell pepper and discard the core and seeds. Slice into thin strips, then chop into roughly 1cm pieces.

Peel and grate the garlic (or use a garlic press).

Put 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 large frying pan on high heat. 

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

Once the chicken has browned, lower the heat to medium and return the cooked veg to the pan.

Add the ketjap manis, rice vinegar, ketchup, sugar and water for the sauce (see pantry for all three amounts) to the pan.

Stir to combine and simmer 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. 

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.