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.
Prep time: 20 Mins
Cook time: 30 Mins
Yield: Serves 2
- 1 tsp (5g) chicken stock powder
- 240ml water
- 120g bulgur wheat
- 1 red onion
- 1 red pepper
- 2 sliced spring onions (optional)
- 2 garlic cloves
- 10g cornflour
- 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.