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Sweet & Sour Style Chicken

Sweet & Sour Style Chicken

with Red Pepper and Bulgur Wheat

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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!

Tags:Under 600 calories
Allergens:Cereals containing GlutenSoya

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 Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 sachet

Chicken Stock Powder

120 grams

Bulgur Wheat

(ContainsCereals containing Gluten)

2 unit(s)

Garlic Clove

1 unit(s)

Red Pepper

280 grams

Diced Chicken Breast

10 grams


2 sachet

Rice Vinegar

2 sachet

Ketjap Manis


1 unit(s)

Spring Onion

1 unit(s)

Red Onion

Not included in your delivery

75 milliliter(s)

Water for the Sauce

240 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2247 kJ
Energy (kcal)537 kcal
Fat5.0 g
of which saturates2.0 g
Carbohydrate77 g
of which sugars24.0 g
Protein43 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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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!