Glazed Chicken and Bell Peppers
with couscous and chives
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.
Ingredients
260 grams
Diced Chicken Breast
1 unit(s)
Onion
1 unit(s)
Bell Pepper
2 unit(s)
Garlic
2 sachet(s)
Red Wine Vinegar
(Contains Sulphites)
1 sachet(s)
Ketjap Manis
(Contains Soya, Wheat)
100 grams
Couscous
(Contains Wheat May be present Soya)
1 unit(s)
Chilli
1 sachet(s)
Red Thai Style Paste
1 sachet(s)
Vegetable Stock
(Contains Celery)
1 unit(s)
Peas
5 grams
Chives
Not included in your delivery
to taste
Water
to taste
Flour
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Sugar
Nutrition Values
Utensils
Instructions
- Halve, peel and thinly slice the onion.
- Roughly chop the chives.
- Halve the chilli lengthways. Deseed and thinly slice.
- Halve the bell pepper and discard the core and seeds. Slice into strips.
- Peel and grate the garlic (or use a garlic press).
- Add the couscous and stock powder to 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. Toss the chicken 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 packaging used to keep it fresh.
- 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, stirring occasionally, 3-4 mins.
- Add the onion and another drizzle of oil (if necessary) and cook until softened, stirring occasionally, 4-5 mins.
- Add the garlic, cook for 1 min more.
- Once cooked, remove the veg from the pan and cover to keep warm.
- 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.
- Cook together for 1 min. Add the peas.
- Add the ketjap manis, vinegar, red Thai paste and 75ml water (double for 4p).
- Add the 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 the sauce needs loosening.
- 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 chives.
