Glazed Chicken and Bell Peppers
with couscous and sprinkled scallions
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.
The quantities provided above are averages only.
Ingredients
260 grams
Diced Irish Chicken Breast
1 unit(s)
Onion
1 unit(s)
Bell Pepper
2 unit(s)
Scallion
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
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
Cooking Steps
- Halve, peel and thinly slice the onion.
- Trim and thinly slice the scallion. Thinly slice the chilli.
- 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 in 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. Add the chicken and toss 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 vacuum packing we use to keep it fresh.
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the bell pepper and fry until starting to soften, 3-4 mins. Stir occasionally.
- Add the onion and another drizzle of oil (if necessary) to the pan and cook until softened, 4-5 mins, stirring occasionally.
- Add the garlic, cook for 1 min more, then transfer the veg to a plate or bowl and set aside.
- 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 and cook together for 1 min.
- Pour ketjap manis, vinegar, Thai paste and 75ml water (double for 4p) into the pan.
- Add the chopped 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 it needs loosening.
- Fluff up the couscous 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.
