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Japanese Recipes

Bulgogi Chicken Breast Udon Stir-Fry

Bulgogi Chicken Breast Udon Stir-Fry

Bulgogi Chicken Breast Udon Stir-Fry

with Green Beans and Sesame Seeds

Recipe Development TeamPublished on September 03, 2024

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Ready in less than 25 minutes, this Bulgogi Chicken Breast Udon Stir-Fry has it all. A popular Korean condiment, bulgogi sauce has a sweet and smoky flavour, thanks to its mix of black bean puree, brown sugar and pear puree.

Tags:

High Protein

Allergens:

Soya

•Cereals containing gluten

•Sesame

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total25 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

240 grams

Diced British Chicken Breast

150 grams

Green Beans

1 unit(s)

Carrot

2 unit(s)

Garlic Clove**

100 grams

Bulgogi Sauce

(Contains: Soya)

25 milliliter(s)

Soy Sauce

(Contains: Soya, Cereals containing gluten)

220 grams

Udon Noodles

(Contains: Cereals containing gluten)

5 grams

Roasted White Sesame Seeds

(Contains: Sesame May contain traces of: Nuts, Peanut)

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)1976 kJ

Energy (kcal)472 kcal

Fat7.5 g

of which saturates1.4 g

Carbohydrate54.9 g

of which sugars21.2 g

Dietary Fibre8 g

Protein42.9 g

Salt4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Frying Pan

•Garlic Press

Cooking Instructions and Tips

Fry the Chicken

1

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the diced chicken. Season with salt and pepper.

c) Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Prep the Veg

2

a) Meanwhile, trim the green beans, then cut into thirds.

b) Trim the carrot, then halve lengthways (no need to peel). Slice widthways into pieces about 1cm thick.

c) Peel and grate the garlic (or use a garlic press).

Get Stir-Frying

3

a) Once the chicken has cooked for 4-5 mins, add the green beans and carrot to the pan.

b) Stir-fry for the remaining time until tender, 4-6 mins.

c) Stir in the garlic. Fry for 1 min.

Flavour Time

4

a) Stir the bulgogi, soy and water for the sauce (see pantry for amount) into the pan until combined.

b) Bring to the boil, then lower the heat and simmer until the sauce has thickened slightly, 2-3 mins.

Add the Udon

5

a) Add the udon noodles to the pan.

b) Toss to coat and simmer until piping hot, 1-2 mins.

c) Add a splash of water if you feel it needs it.

Serve Up

6

a) Share the chicken noodle stir-fry between your bowls.

b) Sprinkle over the sesame seeds to finish.

Enjoy!

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