Sweet & Sour Chicken
with Red Pepper and Bulgur Wheat
We love a good Sweet & Sour Chicken with Bulgur and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
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.
Ingredients
1
Bell Pepper
50
Sweet & Sour Sauce
15
Cornflour
1
Pineapple Rings
30
Rice Vinegar
2
Egg Noodle Nest
(Contains Egg, Cereals containing gluten)
280
Diced Chicken Breast
10
Sweet & Sour Garnish
150
Mangetout
Not included in your delivery
70
Water for the Sauce
Nutritional information
Utensils
Instructions
a)Bring a large saucepan of water to the boil for the noodles. b)Halve the red pepper, discard the core and seeds and thinly slice. c)Drain the pineapple, reserving the juice. Chop the pineapple into small chunks.
a)Heat a splash of oil in a large frying pan or wok over medium high heat. b)Add the diced chicken and sprinkle over the cornflour. Season with salt and pepper. Stir-fry until golden, 3-4 mins. c)Add the red pepper and stir-fry until softened, 2-3 mins. d)TIP:Add a splash more oil if the pan is dry.
a)Add the mangetout and pineapple chunks, stir to combine. b)Stir in the sweet & sour sauce, garnish, rice vinegar, 2 tbsp of pineapple juice per person and the water (see ingredients for amount). c)Simmer until the sauce is thick and glossy and the chicken is cooked through, 3-4 mins. IMPORTANT: The chicken it is cooked when no longer pink in the middle
a)Meanwhile, add the egg noodles to the saucepan of boiling water and cook for 4 mins. b)Drain in a colander or sieve.
a)Add the cooked noodles to the sweet & sour chicken and toss to combine.
a)Taste for seasoning then serve in . Enjoy!
