Warm Chicken Tabbouleh Stir Fry - cooking recipe

Ingredients

6 oz bulgur wheat
18 oz chicken tenderloins, sliced thinly
2 cloves garlic, crushed
3/4 cup lemon juice
1/4 cup olive oil
9 oz cherry tomatoes, halved
4 None spring onions, chopped coarsely
1/2 bunch fresh flat-leaf parsley, leaves chopped
1/2 bunch fresh mint, leaves chopped

Preparation

Place bulgur wheat in a small bowl. Add enough boiling water to cover then set aside for 15 mins. Drain.
Meanwhile, combine chicken, garlic, 1/4 of the lemon juice and 1 tbsp oil in a medium bowl. Let stand for 5 mins. Drain chicken, discarding marinade.
Heat 1 tbsp oil in a wok over medium-high heat. Working in batches, stir-fry chicken until browned all over and cooked through. Cover to keep warm.
Add bulgur wheat, tomatoes and onions to wok and stir-fry until onions soften. Remove from heat. Add chicken, herbs and remaining lemon juice and oil. Toss gently to combine. Season and serve.