Tomato & Spinach Spicy Braised Chicken

Pat the chicken dry, blanch in boiling water and cut into bite-sized pieces.

Score, blanch and peel the tomato and dice it; halve the cherry tomatoes.

Peel and dice the onion and potato. Trim and wash the spinach and cut into bite-sized pieces.

Toss the chicken, onion and potato with the gochujang, gochugaru, garlic, soy sauce and allulose.

Stir-fry gently over medium-low heat, add water and simmer. When the vegetables are cooked, turn off the heat and wilt the spinach in the residual heat.

Plate with the boiled spaghetti.