Prep Time: 5 minutes

Cooking Time: 10 minutes

Serves: 4


You’ll Need:

500g chicken strips

Extra virgin olive oil

Salt & Pepper to taste

2 tbsp Del Fuego Hot Sauce

1 mug measure of Bulgar wheat

4 spring onions

1/4 cucumber

1/2 punnet plum tomatoes

1 whole lemon

1 pot pink slaw



 Marinate the chicken with 1 tbsp of del fuego hot sauce and 1 tsp olive oil approximately one hour before cooking. Add the chicken, sauce and oil to a bowl and toss to coat. Pop it in the fridge for one hour. ​

Cook the Bulgar wheat as directed on the packet and put aside to cool.

Warm a large frying pan over a high heat. Add the chicken and turn down the heat to a simmer. Toss regularly to achieve even cooking throughout.

While the chicken is doing it’s thing, thinly chop the spring onions and dice the cucumber. Add to a clean serving bowl. Add the whole pot of pink slaw and mix. Zest half the lemon into the bowl. Halve the tomatoes (you can serve these in the salad or separately). Add the cooled Bulgar wheat, salt and pepper to taste and lemon juice to the bowl. Combine well and taste.

Serve when the chicken is cooked through.