Sweet and Sticky Korean Style Chicken Stir-Fry

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

b) Once hot, add the diced chicken, pepper chunks, mushrooms and onion to the pan and season with salt and pepper.

c) Fry until golden brown on the outside, 6-8 mins total. Turn every 2-3 mins. 

a) Meanwhile, pour the boiled water from your kettle into a large saucepan with ¼ tsp salt on high heat.

b) Add the rice and cook for 12-13 mins.

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side to steam until ready to serve.

a) While the rice cooks, peel and grate the garlic (or use a garlic press).

b) Cut the lime into wedges.

c) Once the chicken is golden and the veg have softened, add the garlic to the pan and fry until fragrant, 1 min more.

d) Once the chicken has browned, stir in the ketjap manis, gochujang paste (add less if you'd prefer things milder), honey, 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.

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

b) Add a good squeeze of lime juice. Taste and season with salt, pepper and more lime juice if needed. Add a splash of water if you feel it needs it.

c) Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.