Glazed Chicken and Bell Peppers
with fluffy couscous
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.
Diced Chicken Breast
(Contains Soya, Wheat)
(Contains Wheat May be present Soya)
Red Thai Style Paste
Sweet Chilli Sauce
Not included in your delivery
- Halve, peel and thinly slice the onion.
- 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).
- Pop the couscous and chicken stock powder in a medium bowl.
- Add 200ml boiling water (500ml for 4p).
- Cover with a plate or cling film.
- Leave aside for 10 mins.
- Add 1 tbsp flour (double for 4p) to a large bowl. Season with salt and pepper.
- Add the chicken and toss to coat. IMPORTANT: Wash hands and equipment after handling raw chicken.
- Place a pan over medium-high heat with a drizzle of oil.
- When hot, fry the chicken, shifting frequently until golden all over, 7-8 mins.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.
- Add the onion and bell pepper.
- Fry until starting to soften, stirring occasionally, 4-5 mins.
- Season with a pinch of salt and pepper.
- Add the garlic and cook until fragrant, 1 min more.
- Add the red Thai paste, ketjap manis, 25ml water (double for 4p) and chilli (use less if you don't like spice).
- Cover and simmer until the chicken is cooked through, 2-3 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Remove from the heat and stir in the peas.
- Season to taste with salt and pepper.
TIP: Add a splash of water if you feel the sauce needs loosening.
- Fluff up the couscous with a fork.
- Taste and season with salt and pepper, if required.
- Spoon into bowls and top with the chicken and veg.
- Finish with a drizzle of sweet chilli sauce.