Spicy Gochujang Chicken Stir Fry With Brown Rice

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

Heat a large, wide-based pan (preferably non-stick) over a high heat with a drizzle of vegetable oil

Once hot, add your chicken breast strips and cook for 2-3 min on each side or until lightly golden

While the chicken is cooking, peel and finely chop (or grate) your garlic

Once lightly golden, add your sweet pea pods to the pan with a pinch of salt

Cook for 3-4 min or until slightly softened

Meanwhile, add your soy sauce, gochujang paste (can't handle the heat? Go easy!), tomato paste and toasted sesame oil to a bowl with the chopped garlic, a pinch of salt and 1 tbsp [1 1/2 tbsp] [2 tbsp] brown sugar

Add 100ml [200ml] [300ml] cold water and mix it all together – this is your spicy gochujang sauce

Once the sweet pea pods are slightly softened, add 1 tsp [1 1/2 tsp] [2 tsp] flour and give everything a good mix up until nicely coated

Once nicely coated, add the spicy gochujang sauce and your shredded veg mix to the pan and give everything a good mix up

Cook for a final 5-6 or until the sauce has thickened and the chicken is cooked through (no pink meat!) – this is your gochujang chicken stir fry