Halve, peel and thinly slice the red onion. 

Peel and grate the garlic (or use a garlic press).

Put the cornflour in a large bowl and season with salt and pepper. Add the chicken to the bowl and toss to coat completely. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Pour the water for the bulgur (see pantry for amount) into a saucepan, then stir in the chicken stock paste and bring to the boil.

Once boiling, add the bulgur wheat. Stir well, bring back up to the boil and simmer for 1 min, then pop a lid on the pan and remove from the heat.

Leave to the side for 12-15 mins or until ready to serve. 

Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.

Once hot, add the red onion and another drizzle of oil to the pan, then cook, stirring occasionally, until softened, 4-5 mins.

Stir in the garlic, cook for 1 min more, then transfer the cooked onion and garlic to a bowl and set aside.

Pop your (now empty) frying pan back on medium-high heat with a drizzle of oil.

Once hot, add the chicken and fry, turning frequently, until golden all over, 6-7 mins total. Turn every 2-3 mins.

Meanwhile, in a medium bowl, combine the ketjap manis, rice vinegar, ketchup and water for the sauce (see pantry for both amounts).

Once the chicken is golden, add the cooked onion and garlic back into the pan and cook for 1 min more.

Pour the sauce into the pan and simmer, stirring occasionally, until the mixture has reduced slightly and the chicken is cooked through, 4-5 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Add the peas and cook for 1 min more.

Remove from the heat and season to taste with salt and pepper.

Fluff up the bulgur wheat with a fork and season to taste with salt and pepper. Spoon into your bowls.

Serve with the chicken stir-fry on top.

Enjoy!