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.
Allergens
Utensils
Tags
Diced Irish Chicken Breast
260 grams
Onion
1 unit(s)
Bell Pepper
1 unit(s)
Scallion
2 unit(s)
Garlic
2 unit(s)
Red Wine Vinegar
2 sachet(s)
Ketchup
2 sachet(s)
Ketjap Manis
1 sachet(s)
Couscous
100 grams
Chilli
1 unit(s)
Water
to taste
Flour
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Sugar
to taste
- 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).
- Add 4 tbsp flour (double for 4p) to a large bowl and season with salt and pepper. Add the chicken pieces to the bowl and toss to coat completely. IMPORTANT: Wash your hands after handling raw chicken and its packaging.
- Add the couscous to a medium bowl.
- Pour in 200ml boiling water (500ml for 4p) and cover tightly with a plate or cling film.
- Leave to the side for 10 mins or until ready to serve.
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the bell pepper, season with salt and 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, then 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.
- Pop your (now empty) pan back on medium-high heat and add a drizzle of oil.
- When hot, add the chicken and fry, shifting frequently until golden on each side, 6-7 mins.
- Meanwhile, mix together the ketjap manis, vinegar and ketchup in a bowl with 75ml water (double for 4p).
- Once the chicken is golden, stir back in the onion and bell pepper and cook for 1 min.
- Pour the sauce from the bowl into the pan.
- Add the chicken, veg and 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, 4-5 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
- Remove the pan from the heat and season with salt, pepper and sugar to taste.
- 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.
425
kcal
Energy (kcal)
1778
kJ
Energy (kJ)
4.3
g
Fat
1.1
g
of which saturates
59.3
g
Carbohydrate
16.4
g
of which sugars
0
g
Dietary Fiber
37.9
g
Protein
0
mg
Cholesterol
1.06
g
Salt
