Glazed Chicken and Bell Peppers
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Glazed Chicken and Bell Peppers

Glazed Chicken and Bell Peppers

with green peas and 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.

Tags:
Discovery
Protein Rich
Quick
Spicy
Under 650 calories
Allergens:
Soya
Wheat
Barley
Total Time20 minutes
Cooking Time25 minutes
DifficultyMedium

Ingredients

Serving amount

260 grams

Diced Chicken Breast

1 unit(s)

Onion

1 unit(s)

Bell Pepper

2 unit(s)

Garlic

2 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

120 grams

Peas

1 sachet(s)

Chicken Stock

(Contains Barley, Wheat)

1 sachet(s)

Sweet Chilli Sauce

Not included in your delivery

to taste

Water

to taste

Flour

to taste

Salt

to taste

Oil

to taste

Pepper

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Nutrition Values

Energy (kJ)2114 kJ
Energy (kcal)505 kcal
Fat5.3 g
of which saturates1.4 g
Carbohydrate73.3 g
of which sugars26 g
Dietary Fiber0.1 g
Protein42.3 g
Cholesterol0 mg
Salt3.7 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.

Utensils

Grater
Pan with Lid

Instructions

Get Prepped
1
  • 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).
Make the Couscous
2
  • Pop the couscous and chicken stock into a medium bowl.
  • Add 200ml boiling water (500ml for 4p).
  • Cover with a plate or cling film. 
  • Leave aside for 10 mins (or until ready to serve).
Cook the Chicken
3
  • 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 until golden all over, shifting as it cooks, 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.

Fry the Veg
4
  • 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.
Simmer the Sauce
5
  • 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.

Finish and Serve
6
  • Fluff up the couscous with a fork. Taste and season with salt and pepper, if required.
  • Divide the couscous between bowls or plates.
  • Top with the glazed chicken and veg.
  • Finish with a drizzle of sweet chilli sauce.
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