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, halve, peel and thinly slice the red onion. Halve the bell pepper and discard the core and seeds. Slice into thin strips, then thirds.

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.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the sliced pepper and onion, then season with salt and pepper. Fry, stirring occasionally, until beginning to soften, 5-6 mins. 

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

Pop your (now empty) frying pan back on medium-high heat with a drizzle of oil (no need to clean).

Once hot, add the diced 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, ginger puree, ketchup and water for the sauce (see pantry for both amounts).

Once the chicken is golden, add the cooked veg 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. 

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

Fluff up the bulgur wheat with a fork, season to taste with salt and pepper, then share between your bowls.

Spoon the chicken stir-fry on top.

Enjoy!