Glazed Chicken and Pepper Stir-Fry
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Glazed Chicken and Pepper Stir-Fry

Glazed Chicken and Pepper Stir-Fry

with Bulgur Wheat

This delicious Glazed Chicken and Pepper Stir-Fry has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Under 650 calories
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Cooking time20 minutes


serving amount

1 unit(s)

Red Onion

1 unit(s)

Bell Pepper

(May contain Celery)

2 unit(s)

Garlic Clove

10 grams


260 grams

Diced Chicken Breast

15 grams

Chicken Stock Paste

120 grams

Bulgur Wheat

(Contains Cereals containing gluten)

50 grams

Ketjap Manis

(Contains Soya)

30 milliliter(s)

Rice Vinegar

Not included in your delivery

220 milliliter(s)

Water for the Bulgur

2.5 tbsp

Tomato Ketchup

75 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2314 kJ
Energy (kcal)553 kcal
Fat4.7 g
of which saturates1.1 g
Carbohydrate87 g
of which sugars28 g
Protein41.9 g
Salt3.95 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Medium Saucepan


Get Prepped

Halve, peel and thinly slice the red onion. Halve the bell pepper and discard the core and seeds. Slice into thin strips, then thirds.

Peel and grate the garlic (or use a garlic press).

Put the cornflour in a large bowl and season with salt and pepper. Add the chicken to the bowl and toss to coat completely. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Bring on the Bulgur

Pour the water for the bulgur (see pantry for amount) into a saucepan, then stir in the chicken stock paste and bring to the boil.

Once boiling, add the bulgur wheat. Stir well, bring back up to the boil and simmer for 1 min, then pop a lid on the pan and remove from the heat.

Leave to the side for 12-15 mins or until ready to serve. 

Cook the Veg

Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.

Once hot, add the sliced pepper and season with salt and pepper. Fry, stirring occasionally, until beginning to soften, 3-4 mins. 

Add the onion and another drizzle of oil to the pan, then cook, stirring occasionally, until softened, 4-5 mins.

Stir in the garlic and cook for 1 min more, then transfer the cooked veg to a bowl and set aside.

Fry the Chicken

Pop your (now empty) frying pan back on medium-high heat with a drizzle of oil (no need to clean).

Once hot, add the diced chicken and fry, turning frequently, until golden all over, 6-7 mins total. Turn every 2-3 mins.

Meanwhile, in a medium bowl, combine the ketjap manis, rice vinegar, ketchup and water for the sauce (see pantry for both amounts).

Sauce Things Up

Once the chicken is golden, add the cooked veg back into the pan and cook for 1 min more.

Pour the sauce into the pan and simmer, stirring occasionally, until the mixture has reduced slightly and the chicken is cooked through, 4-5 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. 

Remove from the heat and season to taste with salt and pepper.

Finish and Serve

Fluff up the bulgur wheat with a fork, season to taste with salt and pepper, then share between your bowls.

Spoon the chicken stir-fry on top.