Bulgur wheat is eaten a lot in the Middle East and South Asia but for tonight's dinner we've teamed it with sweet and sour chicken, which you might normally expect to find with rice. Try it - we think you'll love the change!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Chicken Stock Powder(ContainsCelery)
Diced Chicken Breast
Water for the Sauce
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 in 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.
Halve, peel and thinly slice the red onion. Halve the pepper, remove the core and 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 add a pinch of 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.
Heat a drizzle of oil in a large 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 and rice vinegar in a bowl with the water (see ingredient list for amount) and stir together. Once the chicken is golden, add the veg back into the pan and stir together for another minute.
Add the red pepper with a pinch of salt and pepper. Fry until the pepper is beginning to soften, 3 minutes stirring occasionally. Add the red onion to the pepper along with a drizzle of oil. Cook until the onion has softened, 3 minutes , stirring occasionally. Add the garlic, cook for 1 minute more.
Pour the sauce you just mixed into the pan with the chicken and veg. Stir together 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.
Fluff up the bulgur wheat and spoon into bowls. Serve with the sweet and sour chicken on top and sprinkle over the sliced spring onion. Enjoy!