Glazed Chicken and Bell Peppers
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Glazed Chicken and Bell Peppers

Glazed Chicken and Bell Peppers

with couscous and sprinkled scallions

Ketjap manis—also known as Indonesian ketchup—is a popular Asian condiment similar to soy sauce, but sweeter. It forms the base of the syrupy, tangy glaze coating the succulent chicken and veg in this delicious dish.

Under 650 calories
Total Time30 minutes
Cooking Time25 minutes


Serving amount

260 grams

Diced Chicken Breast

1 unit(s)


1 unit(s)

Bell Pepper

2 unit(s)


2 unit(s)


2 sachet(s)

Red Wine Vinegar

(Contains Sulphites)

1 sachet(s)

Ketjap Manis

(Contains Soya, Wheat)

100 grams


(Contains Wheat May be present Soya)

1 unit(s)


1 sachet(s)

Red Thai Style Paste

Not included in your delivery

to taste


to taste


to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)1784 kJ
Energy (kcal)426 kcal
Fat4.4 g
of which saturates1.2 g
Carbohydrate58.8 g
of which sugars14.8 g
Dietary Fiber0 g
Protein38.1 g
Cholesterol0 mg
Salt2.95 g
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.




Get Prepped
  • Halve, peel and thinly slice the onion.
  • Trim and thinly slice the scallion. Thinly slice the chilli.
  • Halve the bell pepper and discard the core and seeds. Slice into strips.
  • Peel and grate the garlic (or use a garlic press).
Make the Couscous
  • Pop the couscous in a medium bowl.
  • Add 200ml boiling water (500ml for 4p) and cover with a plate or cling film. 
  • Leave aside for 10 mins.
  • Add 2 tbsp flour (double for 4p) to a large bowl. Season with salt and pepper. Add the chicken and toss to coat. IMPORTANT: Wash hands after handling raw chicken and its packaging.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to vacuum packing we use to keep it fresh.

Fry the Veg
  • Meanwhile, place a pan over medium-high heat with a drizzle of oil.
  • Once hot, add the bell pepper and fry until starting to soften, 3-4 mins. Stir occasionally.
  • Add the onion and another drizzle of oil (if necessary) to the pan and cook until softened, 4-5 mins, stirring occasionally.
  • Add the garlic, cook for 1 min more, then transfer the veg to a plate or bowl and cover to keep warm.
Cook the Chicken
  • Return the pan to medium-high heat with a drizzle of oil.
  • When hot, fry the chicken, shifting frequently until golden all over, 6-7 mins.
  • Once the chicken is golden, stir back in the onion and bell pepper and cook together for 1 min.
Simmer the Sauce
  • Add the ketjap manis, vinegar, red Thai paste and 75ml water (double for 4p).
  • Add the chopped chilli (use less if you don't like spice) and simmer, stirring occasionally, until the sauce has reduced slightly and the chicken is cooked through, 4-5 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
  • Remove from the heat, taste and season with salt, pepper and sugar.

TIP: Add a splash of water if you feel it needs loosening.

Finish and Serve
  • Fluff up the couscous with a fork and season to taste with salt and pepper.
  • Spoon into bowls and top with the chicken and veg.
  • Finish with a sprinkling of sliced scallion.
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