Heat the oil in a pan. Add the onion and bulgur, sauté for approx. 2 mins. while stirring. Pour in the stock and beetroot juice, season, bring to the boil, cover and simmer over a low heat for approx. 15 mins. Add the peas, cook for a further 2 mins.
Fry the chicken in batches in the hot oil for approx. 2 mins., remove and season. Serve the chicken on the bulgur.