Spicy Gochujang Double 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 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

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 min or until the sauce has thickened and the chicken is cooked through (no pink meat!) – this is your gochujang chicken stir fry