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Glazed Chicken and Bell Peppers

Glazed Chicken and Bell Peppers

with couscous and scallions
4.0(204)
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Calories
: 
404 kcal
Protein
: 
39.5g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Sulphites
  • Celery
  • Cereals containing gluten
  • Soya
  • Wheat
  • Soya
  • May contain traces of allergens
Serving amount

260 grams

Diced Irish Chicken Breast

1 unit(s)

Onion

1 unit(s)

Bell Pepper

1 unit(s)

Scallion

2 unit(s)

Garlic

2 sachet(s)

Red Wine Vinegar

(Contains: Sulphites)

2 sachet(s)

Ketchup

(Contains: Celery)

1 sachet(s)

Ketjap Manis

(Contains: Cereals containing gluten, Soya, Wheat)

100 grams

Couscous

(Contains: Cereals containing gluten, Wheat May be present: Soya)

1 unit(s)

Chilli

Not included in your delivery

to taste

Water

to taste

Flour

to taste

Salt

to taste

Oil

to taste

Pepper

to taste

Sugar

Energy (kJ)1689 kJ
Energy (kcal)404 kcal
Fat2.6 g
of which saturates0.7 g
Carbohydrate54.4 g
of which sugars14.8 g
Dietary Fiber1 g
Protein39.5 g
Salt1.8 g
Potassium129.3 mg
Calcium17.7 mg
Iron0.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
•Grater
•Medium Pot
•Lid

Cooking steps

Prep the Veg
1
  • Halve, peel and thinly slice the onion.
  • Trim and thinly slice the scallion.
  • Halve the bell pepper, and discard the core and seeds. Slice into strips.
  • Peel and grate the garlic (or use a garlic press).
  • Thinly slice the chilli.
  • Put 4 tbsp flour (double for 4p) in a large bowl and season with salt and pepper. Add the chicken pieces to the bowl and toss to coat completely. IMPORTANT: Wash your hands after handling raw chicken and its packaging.
Make the Bulgur
2

Put the couscous in a bowl. Pour 200ml boiling water (500ml for 4p) into the bowl, cover tightly with a plate or cling film and leave to the side for 10 mins or until ready to serve.

Fry the Veg
3
  • Heat a drizzle of oil in a pan on medium-high heat.
  • Once hot, add the bell pepper, season with salt and pepper and fry until beginning to soften, 3-4 mins. Stir occasionally.
  • Add the onion and another drizzle of oil (if necessary) to the pan, then cook until softened, 4-5 mins, stirring occasionally.
  • Add the garlic, cook for 1 min more, then transfer the veg to a bowl and set aside.
Fry the Chicken
4
  • Pop your (now empty) 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, mix together the ketjap manis, vinegar and ketchup in a bowl with 75ml water (double for 4p).
  • Once the chicken is golden, stir back in the onion and bell pepper and cook for 1 min.
Simmer the Sauce
5
  • Pour the sauce into the pan with the chicken, veg and chilli (add less if you don't like heat!) and simmer, stirring occasionally until the mixture has reduced slightly 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 and add salt, pepper and sugar to taste.
Dish Up
6
  • Fluff up the couscous with a fork and season to taste with salt and pepper.
  • Spoon into bowls and serve with the chicken and veg.
  • Top with a sprinkling of sliced scallion.
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