Glazed Chicken and Bell Peppers
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Glazed Chicken and Bell Peppers

Glazed Chicken and Bell Peppers

with green peas and rice

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:
Calorie Smart
Protein Rich
Discovery
Spicy
Quick
Allergens:
Soya
Wheat
Barley
Total Time20 minutes
Cooking Time25 minutes
DifficultyMedium

Ingredients

Serving amount

260 grams

Diced Chicken Breast

1 unit(s)

Bell Pepper

2 unit(s)

Garlic

2 sachet(s)

Ketjap Manis

(Contains Soya, Wheat)

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

150 grams

Jasmine Rice

1 unit(s)

Onion

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)2468 kJ
Energy (kcal)590 kcal
Fat5.3 g
of which saturates1.4 g
Carbohydrate95.3 g
of which sugars24.8 g
Dietary Fiber0.1 g
Protein42.1 g
Cholesterol0 mg
Salt3.66 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
Pot with Lid

Instructions

Make the Rice
1
  • Add 300ml cold, salted water (double for 4p) to a medium pot with a tight-fitting lid.
  • Stir in the rice and stock and bring to the boil.
  • Once boiling, lower the heat to medium, cover and cook for 12 mins.
  • Remove the pot from the heat.
  • Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
Make the Couscous
2
  • 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).
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 rice with a fork. Taste and season with salt and pepper, if required.
  • Divide the rice between bowls or plates.
  • Top with the glazed chicken and veg.
  • Finish with a drizzle of sweet chilli sauce.