Sweet & Sour Style Chicken

Name: Sweet & Sour Style Chicken with Red Pepper and Bulgur Wheat
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Bell Pepper; 260 Diced Chicken Breast; 1 Chicken Stock Powder; 120 Bulgur Wheat; 2 Garlic Clove**; 1 Spring Onion; 10 Cornflour; 30 Rice Vinegar; 1 Red Onion; 50 Ketjap Manis; 240 Water for the Bulgur

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 gluten

•Soya

The quantities provided above are averages only.

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.

Total20 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

Bell Pepper

260

Diced Chicken Breast

Chicken Stock Powder

120

Bulgur Wheat

(Contains: Cereals containing gluten)

Garlic Clove**

Spring Onion

Cornflour

Rice Vinegar

Red Onion

Ketjap Manis

(Contains: Soya)

Not included in your delivery

240

Water for the Bulgur

Nutritional information

Energy (kcal)537 kcal

Energy (kJ)2247 kJ

Fat5 g

of which saturates2 g

Carbohydrate77 g

of which sugars24 g

Protein43 g

Salt2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan

•Lid

•Chopping Board

•Grater

•Knife

•Bowl

•Grill Pan

•Plate

•Small Bowl

Instructions

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.