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One Pan Honey Sriracha Double Chicken Udon

One Pan Honey Sriracha Double Chicken Udon

One Pan Honey Sriracha Double Chicken Udon

with Stir-Fried Veg

Recipe Development TeamPublished on February 06, 2025

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Perfect for a midweek meal, this One Pan Honey Sriracha Chicken Udon can be on your table in less than 25 minutes. Ketjap manis, soy sauce and honey turn chicken into a tasty topping for thick udon noodles.

Tags:

High Protein

•Calorie Smart

Allergens:

Cereals containing gluten

•Wheat

•Soya

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.

Total20 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

80 grams

Green Beans

480 grams

Diced British Chicken Breast

80 grams

Sliced Mushrooms

2 unit(s)

Garlic Clove**

120 grams

Coleslaw Mix

220 grams

Udon Noodles

(Contains: Cereals containing gluten, Wheat)

50 grams

Ketjap Manis

(Contains: Soya)

15 milliliter(s)

Soy Sauce

(Contains: Cereals containing gluten, Soya)

15 grams

Honey

15 grams

Sriracha Sauce

Nutritional information

Energy (kJ)2431 kJ

Energy (kcal)581 kcal

Fat5.4 g

of which saturates1.5 g

Carbohydrate61.7 g

of which sugars27.2 g

Dietary Fibre6.8 g

Protein68 g

Salt3.9 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

Get Started

1

a) Trim and halve the green beans.

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

Time to Fry

2

a) Once hot, add the diced chicken, mushrooms and green beans to the pan and season with salt and pepper.

b) Fry until the chicken is 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 Garlic

3

a) Meanwhile, peel and grate the garlic (or use a garlic press).

Add the Veg

4

a) Once the chicken is cooked, add the garlic and coleslaw mix. Stir-fry for 1 min.

b) Add the udon noodles to the pan. Toss to coat, using a fork to gently separate them.

c) Simmer until piping hot, 1-2 mins.

Flavour Time

5

a) Add the ketjap, soy and honey to the noodles.

b) Toss together so everything's evenly coated in the sauce.

c) Stir-fry until piping hot, 1 min. Add a splash of water if you feel it needs it. Season with salt and pepper.

Serve

6

a) Share the noodles between your serving bowls.

b) Drizzle over the sriracha (add less if you'd prefer things milder) to finish.

Enjoy!

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