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Sweet and Sour Style Chicken

Sweet and Sour Style Chicken

with Bell Pepper and Bulgur Wheat

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This Sweet & Sour Chicken & Bulgur Wheat is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!

Tags:Under 600 calories
Allergens:Cereals containing glutenSoyaCelery

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 conflict 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 Time25 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Red Onion

1 unit(s)

Bell Pepper

1 unit(s)

Spring Onion

2 unit(s)

Garlic Clove

10 grams


280 grams

Diced Chicken Breast

1 sachet

Chicken Stock Powder

120 grams

Bulgur Wheat

(ContainsCereals containing gluten)

2 sachet

Ketjap Manis


3 sachet

Rice Vinegar

1 sachet



Not included in your delivery

240 milliliter(s)

Water for the Bulgur

75 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2382 kJ
Energy (kcal)570 kcal
Fat4.0 g
of which saturates0.9 g
Carbohydrate87 g
of which sugars29.7 g
Protein45.1 g
Salt2.6 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Large Bowl
Measuring Cups
Frying Pan
Instructionsarrow up iconarrow up icon
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Halve, peel and thinly slice the red onion. Halve the pepper, and discard the core and seeds, thinly slice. Chop the slices into 3 pieces. Trim the spring onion and thinly slice. 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 pieces to the bowl and toss to coat completely in the cornflour. IMPORTANT: Wash your hands after handling raw chicken.


Pour the water for the bulgur wheat (see ingredients for amount) into a saucepan, stir in the chicken stock powder and bring to the boil. Once boiling, add the bulgur wheat, stir well, bring back up to the boil and simmer for a minute, 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.


Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the pepper, season with salt and pepper and fry until beginning to soften, 3-4 mins, stirring occasionally. Add the red onion to the pepper along with a drizzle of oil. Cook until the onion has softened, 4-5 mins, stirring occasionally. Add the garlic, cook for 1 minute more, then remove the veg to a bowl, leave to the side. Keep your pan, we’ll use it again!


Pop your now empty frying pan back on medium-high heat and add a drizzle of oil. When hot, add the chicken and fry, turning frequently until golden on each side, 6-7 mins. Meanwhile, put the ketjap manis, rice vinegar and ketchup in a bowl with water (see ingredients for amount) and stir together. Once the chicken is golden, add the vegetables back into the pan and stir together for another minute.


Pour the sauce into the pan with the chicken and vegetables and simmer, stirring occasionally until the mixture has reduced slightly and is looking a little sticky, and the chicken is cooked, 4-5 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Remove the pan from the heat and add. salt and pepper to taste.


Fluff up the bulgur wheat and season to taste with salt and pepper. Spoon into bowls. Serve with the sweet and sour chicken on top and sprinkle over the sliced spring onion. Enjoy!