Asian Bowl "Hot & Sweet"

Ingredients for 5 servings:

• 500 g chicken breast fillet(s), finely chopped
• 2 tbsp sunflower oil
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp cayenne pepper
• e.g. salt and pepper
• 250 g bulgur
• 500 ml water, boiling
• 1 tbsp olive oil
• 1 tbsp rapeseed oil
• 1 m.-large onion(s), finely diced
• 4 tbsp tomato paste
• 1 tbsp balsamic cream
• 1 tbsp grenadine
• 2 tbsp lemon juice
• 2 tomatoes, hollowed out, finely diced
• ½ cucumber(s), hollowed out, finely diced
• e.g. salt and pepper
• 2 tbsp parsley
• 400 ml coconut milk
• 3 tbsp fish sauce
• 1 tbsp brown sugar
• 1 tsp cayenne pepper
• 1 tsp onion powder
• 1 tsp lemongrass
• 1 tsp garlic powder
• 1 tsp lime juice
• ½ tsp coriander
• ½ tsp cumin powder
• ½ tsp ginger
• ¼ tsp cinnamon
• ¼ tsp nutmeg
• 1 mango(s), diced
• 1 jar beetroot, diced, drained weight 220 g
• 5 spring onions, sliced ​​into rings
• 150 g leaf spinach

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 30 minutes

Bulgur salad with chicken and colorful toppings

Note: For my tablespoon/tsp, I use measuring spoons that correspond to 15 ml/5 ml each. Mix the sunflower oil, soy sauce, honey, and cayenne pepper well and season with salt and pepper. Marinate the chicken with it and let it sit in the refrigerator for at least 2 hours, preferably overnight. Remove the chicken from the refrigerator before cooking so it can reach room temperature. Place the bulgur in a bowl, pour over the boiling water, and let it sit. In the meantime, sauté the onion in the oil. Add the tomato paste and simmer for a while longer. Deglaze with the balsamic vinegar and grenadine syrup and pour over the bulgur. Mix well and let cool. While the bulgur cools, brown the chicken on all sides without adding any more fat and set aside. Combine all the dressing ingredients and mix well. When the bulgur has cooled completely, add the tomato, cucumber, and lemon juice. Mix everything well and season with salt and pepper. Finally, stir in the parsley. Place the bulgur salad in a bowl, cover with the toppings and pour the dressing over it.