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Sticky Asian Chicken
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Sticky Asian Chicken

Sticky Asian Chicken

with bulgur wheat and bell peppers

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.

Dairy Free
Under 650 calories
Egg Free
Total Time30 minutes
Cooking Time25 minutes


Serving amount

260 grams

Diced Chicken Breast

1 unit(s)


1 unit(s)

Bell Pepper

1 unit(s)


2 unit(s)


2 sachet(s)

Red Wine Vinegar

(Contains Sulphites)

2 sachet(s)


(Contains Celery)

1 sachet(s)

Ketjap Manis

(Contains Soya, Wheat)

120 grams

Bulgur Wheat

(Contains Wheat May be present Soya, Peanut, Nuts, Sesame)

Not included in your delivery

to taste


to taste


to taste


to taste


to taste


to taste



Nutrition Values

Energy (kcal)432 kcal
Energy (kJ)1808 kJ
Fat4.05 g
of which saturates0.99 g
Carbohydrate63.87 g
of which sugars13.95 g
Dietary Fiber0 g
Protein38.67 g
Cholesterol0 mg
Salt0.98 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.


Medium Pot


Prep the Veg
  • Halve, peel and thinly slice the onion.
  • Trim and thinly slice the scallion.
  • Halve the bell pepper, and discard the core and seeds. Slice into strips.
  • Peel and grate the garlic (or use a garlic press).
  • Put 4 tbsp flour (double for 4p) in a large bowl and season with salt and pepper. Add the chicken pieces to the bowl and toss to coat completely. IMPORTANT: Wash your hands after handling raw chicken and its packaging.
Make the Bulgur
  • Pour 240ml water (double for 4p) into a pot for the bulgur wheat and bring to the boil.
  • Once boiling, add the bulgur.
  • Stir well, bring back up to the boil and simmer for 1 min, then put a lid on the pot and remove from the heat.
  • Leave to the side for 12-15 mins or until ready to serve.

TIP: If you're in a hurry you can boil the water in your kettle.

Fry the Veg
  • Heat a drizzle of oil in a pan on medium-high heat.
  • Once hot, add the bell pepper, season with salt and pepper and fry until beginning to soften, 3-4 mins. Stir occasionally.
  • Add the onion and another drizzle of oil (if necessary) to the pan, then cook until softened, 4-5 mins, stirring occasionally.
  • Add the garlic, cook for 1 min more, then transfer the veg to a bowl and set aside.
Fry the Chicken
  • Pop your (now empty) pan back on medium-high heat and add a drizzle of oil.
  • When hot, add the chicken and fry, turning frequently until golden on each side, 6-7 mins.
  • Meanwhile, mix together the ketjap manis, vinegar and ketchup in a bowl with 75ml water (double for 4p).
  • Once the chicken is golden, stir back in the onion and bell pepper and cook for 1 min.
Simmer the Sauce
  • Pour the sauce into the pan with the chicken and veg and simmer, stirring occasionally until the mixture has reduced slightly and the chicken is cooked, 4-5 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
  • Remove the pan from the heat and add salt, pepper and sugar to taste.
Dish Up
  • Fluff up the bulgur wheat with a fork and season to taste with salt and pepper.
  • Spoon into bowls and serve with the chicken and veg.
  • Top with a sprinkling of sliced scallion.
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