Spicy Gochujang Chicken Stir-Fry With Rice

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

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat, once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked, once done, remove from the heat and set aside (lid on) to steam 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 and cook for 2-3 min on each side or until lightly golden

(Doubled your protein? Use 2 pans!)

While the chicken is cooking, peel and finely chop (or grate) your garlic and finely slice your red onion[s]

Once lightly golden, add your sweet pea pods and sliced onions 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 min or until the sauce has thickened and the chicken is cooked through (no pink meat!) – this is your gochujang chicken stir fry