• Halve, peel and thinly slice the onion.
• Roughly chop the chives.
• Halve the chilli lengthways. Deseed and thinly slice.
• Halve the bell pepper and discard the core and seeds. Slice into strips.
• Peel and grate the garlic (or use a garlic press).

• Add the couscous and stock powder to 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. Toss the chicken 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 packaging used to keep it fresh.

• Meanwhile, place a pan over medium-high heat with a drizzle of oil.
• Once hot, add the bell pepper and fry until starting to soften, stirring occasionally, 3-4 mins.
• Add the onion and another drizzle of oil (if necessary) and cook until softened, stirring occasionally, 4-5 mins.
• Add the garlic, cook for 1 min more.
• Once cooked, remove the veg from the pan and cover to keep warm.

• 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.
• Cook together for 1 min. Add the peas. 

• Add the ketjap manis, vinegar, red Thai paste and 75ml water (double for 4p).
• Add the 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 the sauce needs loosening.

• Fluff up the couscous with a fork and season to taste with salt and pepper.
• Spoon into bowls and top with the chicken and veg.
• Finish with a sprinkling of chives.