Chicken Breast Grain Bowl in kimchi

Prep everything first: chop the aromatics, measure the kimchi elements, and pat the chicken breast dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the chicken breast. Stir-fry over the highest heat, keeping everything moving, until just cooked and glossy.

Stir in the toasted sesame oil and the rest of the kimchi flavours, letting them cook out for a minute until fragrant.

Add the baby potatoes along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.

Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.

Finish with the chopped chives and serve while hot.