• Halve, peel and thinly slice the onion. Trim and thinly slice the scallion.
• Halve the bell pepper, and discard the core and seeds. Slice into strips.
• Peel and grate the garlic (or use a garlic press).
• Put 4 tbsp flour (double for 4p) in 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.

• Pour 240ml water (double for 4p) into a pot for the bulgur wheat and bring to the boil.
• Once boiling, add the bulgur.
• Stir well, bring back up to the boil and simmer for 1 min, then put a lid on the pot and remove from the heat.
• Leave to the side for 12-15 mins or until ready to serve.

TIP: If you're in a hurry you can boil the water in your kettle.

• Heat a drizzle of oil in a pan on medium-high heat.
• Once hot, add the bell pepper, season with salt and pepper and fry until beginning 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 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, turning 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 in the 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, pepper and sugar 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 and veg.
• Top with a sprinkling of sliced scallion.