Warm Chicken Tabbouleh Stir Fry

• 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

1. Place bulgur wheat in a small bowl. Add enough boiling water to cover then set aside for 15 mins. Drain.
2. 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.
3. 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.
4. 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.

bulgur wheat, chicken, garlic, lemon juice, olive oil, cherry tomatoes, spring onions, parsley, fresh mint

Taken from recipes-plus.com/api/v2.0/recipes/35880 (may not work)