Sweet and Sour Style Chicken Recipe with Bulgur Wheat Recipe
This simple, sweet and sour style chicken sauce is teamed with bulgar wheat where you’d normally expect to find rice. Try it – we think you’ll love the change.
30 Mins MediumServes 2
1 tsp (5g) chicken stock powder
120g bulgur wheat
1 red onion
1 red pepper
2 sliced spring onions (optional)
2 garlic cloves
280g diced chicken breast
2 tbsp vegetable oil for frying
2 oz / 50g rice vinegar
2 oz / 50g ketjap manis
75ml water for the sauce
Pour the water for the bulgur wheat 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. (Wash your hands after handling raw chicken).
Heat a drizzle of oil in a large frying pan back on medium-high heat.
When hot, add the chicken and fry, turning frequently until golden on each side, around 6 to 7 mins.
Meanwhile, put the ketjap manis and rice vinegar in a bowl with the water 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 to 5 minutes. Check that the chicken is cooked i.e. it is 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!
Bulgur wheat is eaten a lot in the Middle East and South Asia, but here we’ve teamed it with sweet and sour chicken sauce, which you might expect to find with rice.