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Chicken Yakitori

Chicken Yakitori

with Crispy Red Onions and Sweet and Sour Noodles (F)

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Patrick has been working on a theory that the fewer utensils you use to eat a meal, the tastier it’s likely to be. Think about it - everything you eat with only a fork is usually delicious. Dispense with cutlery entirely to use your fingers and suddenly you’re in taste bud paradise. That was the thinking behind this Japanese favourite. A surefire winner in the eateries of Tokyo, pick it up with your fingers and get stuck in! The first person to finish has to shout ‘Banzaaaiiii’!

Tags:Family BoxLactose Free
Allergens:GlutenSoyaFishEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time40 minutes
Difficulty levelEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

4 unit(s)

Spring Onion

1.5 cup(s)

Green Beans

1 cup(s)

Red Onion

2 unit(s)

Garlic Clove

6 unit(s)

Chicken Thigh

2 tbsp

Rice Vinegar

2 tbsp

Soy Sauce

(ContainsGluten, Soya)

1 unit(s)

Lime

3 tbsp

Sweet Chilli Sauce

1.5 tbsp

Fish Sauce

(ContainsFish)

1.5 tbsp

Plain Flour

(ContainsGluten)

3 unit(s)

Egg Noodle Nest

(ContainsGluten, Egg)

8 unit(s)

Skewers

Not included in your delivery

unit(s)

Salt

unit(s)

Pepper

unit(s)

Olive Oil

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2021 kJ
Energy (kcal)483 kcal
Fat7.0 g
of which saturates2.0 g
Carbohydrate72 g
of which sugars0.0 g
Protein33 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Bowl
Pot
Pan
Baking Tray
Instructionsarrow up iconarrow up icon
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1

Slice the spring onion into thin discs, separating the white and the green parts. Cut the very top and bottom off the green beans (i.e. ‘top and tail’ them). Peel the red onion, slice lengthways through the root and thinly slice. Peel and finely dice the garlic and chop the chicken into small bite-size pieces.

2

Mix the garlic, chicken, rice vinegar and soy sauce in a bowl. Put the bowl in the fridge for 10 mins. Soak your wooden skewers in water (to stop them burning later). Boil a pot of water for your noodles with ½ tsp of salt.

3

Roll the lime firmly backwards and forwards on a chopping board under your hand. Tip: Rolling the lime will make it easier to juice. Cut the lime in half and squeeze out all the juice into a bowl. LH: Mix the lime juice, sweet chilli sauce and fish sauce together in a bowl.

4

Mix the red onion with the flour and a pinch of salt and pepper. Heat 1 tbsp of oil on high heat in a non-stick pan. Fry off the onion in batches until completely crispy and brown. Keep to the side.

5

Cook the noodles for around 4 mins in the boiling water or until ‘al dente’. Tip: ‘Al dente’ means they are cooked through but are slightly firm in the middle. Drain the noodles but keep back 2 tbsp of the noodle water. Put the noodles back in the pot and cover with cold water for later.

6

Pre-heat your grill to high. Thread the chicken pieces onto the skewers. Put them under the grill on the top shelf. Cook for around 10 mins, turning occasionally, until browned off on all sides.

7

Heat 1 tbsp of oil in a non-stick pan on high heat. Cook the whites of the spring onion. Add the green beans and cook for 3 mins. Add the noodles, sweet and sour mixture and noodle water.

8

Toss ingredients together and continue to cook for a minute. Serve the noodles into warm bowls and top with the chicken.