Bulgur With Sticky Chicken And Vegetables
Prep Time
30 minuten
Porties
Serveert 3
Niveau
Easy
If you’re looking for a meal that’s packed with bold flavors and wholesome ingredients, this chicken and bulgur dish is your new go-to. Juicy, spiced chicken thighs paired with a vibrant, veggie-filled bulgur mix make for a hearty, satisfying plate. The sweet and savory notes of ketjap manis (sweet soy sauce) and oyster sauce bring everything together in perfect harmony. Whether you’re cooking for a family dinner or prepping a meal to impress guests, this recipe combines ease and deliciousness in every bite. Plus, with a touch of heat and a burst of fresh parsley, it’s the perfect balance of comforting and exciting!
Ingrediënten
Cook the chicken in two steps: start on higher heat to achieve a nice color, then lower the heat to keep the inside juicy.
Check the bulgur halfway through cooking and give it a quick stir. After cooking, let the bulgur rest for 5 minutes with the lid on the pan.
If you enjoy spicy food, you can add a finely chopped chili pepper or a bit of sambal for extra heat.
If you’re looking for a meal that’s packed with bold flavors and wholesome ingredients, this chicken and bulgur dish is your new go-to. Juicy, spiced chicken thighs paired with a vibrant, veggie-filled bulgur mix make for a hearty, satisfying plate. The sweet and savory notes of ketjap manis (sweet soy sauce) and oyster sauce bring everything together in perfect harmony. Whether you’re cooking for a family dinner or prepping a meal to impress guests, this recipe combines ease and deliciousness in every bite. Plus, with a touch of heat and a burst of fresh parsley, it’s the perfect balance of comforting and exciting!
Stappenplan
1 Wash and cut the chicken thighs into pieces and place in a large bowl. Add garlic powder, onion powder, cayenne powder, salt, olive oil, and sweet soy sauce (ketjap manis). Mix well. |
2 Heat 25 ml olive oil in a pan over medium heat. Cook the chicken thighs until fully cooked and browned on all sides. Add 20 g of sweet soy sauce (ketjap manis) and let it simmer until the sauce thickens. |
3 Heat 40 ml olive oil in a large pan over medium heat. Add the chopped red onion, carrot, bell pepper, baby corn, salt, cayenne powder, coriander powder, bulgur, and chopped parsley. Mix everything thoroughly. |
4 Add water to the pan and stir. Bring to a boil, then cover the pan and cook on low heat for 10-12 minutes or until the bulgur has absorbed all the water. |
5 Mix the sweet soy sauce (30 g) and oyster sauce in a small bowl. Add this mixture to the cooked bulgur and stir. |
