Halve, peel and thinly slice the red onion. Halve the pepper, and discard the core and seeds. Slice into thin strips, then thirds. Trim and thinly slice the spring 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 pieces to the bowl and toss to coat completely in the cornflour. IMPORTANT: Wash your hands after handling raw chicken and its packaging.

Pour the water for the bulgur (see ingredients for amount) into a saucepan, 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 pepper, season with salt and pepper and fry until beginning to soften, 3-4 mins, stirring occasionally. Add the red onion and a drizzle of oil 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.

Pop your (now empty) frying 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, put the ketjap manis, rice vinegar and ketchup (see ingredients for amount) in a bowl with the water for the sauce (see ingredients for amount) and stir together. Once the chicken is golden, stir in the cooked veg and cook for another min.

Pour the sauce into the pan with the chicken and vegetables 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 and pepper to taste.

Fluff up the bulgur wheat with a fork and season to taste with salt and pepper. Spoon into bowls and serve with the chicken stir-fry on top and a sprinkling of sliced spring onion. Enjoy!