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Speedy Ginger Chicken Udon

Speedy Ginger Chicken Udon

Speedy Ginger Chicken Udon

with Pak Choi and Peanuts

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

Tags:

Family Friendly

•High Protein

•New

Allergens:

Soja

•Gluten

•Jordnødder

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

1 unit(s)

Pak Choi

2 unit(s)

Garlic Clove**

50 grams

Ketjap Manis

(Contains: Soja)

15 milliliter(s)

Soy Sauce

(Contains: Gluten, Soja)

120 grams

Coleslaw Mix

15 grams

Ginger Puree

25 grams

Salted Peanuts

(Contains: Jordnødder May contain traces of: Schalenfrüchte)

220 grams

Udon Noodles

(Contains: Gluten)

Not included in your delivery

2 tbsp

Tomato Ketchup

50 milliliter(s)

Water for the Sauce

20 grams

Butter

Nutritional information

Energy (kJ)2479 kJ

Energy (kcal)593 kcal

Fat18.1 g

of which saturates7.2 g

Carbohydrate60.7 g

of which sugars23.6 g

Dietary Fibre7 g

Protein44.7 g

Salt4.9 g

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

Utensils

•Large Frying Pan

•Chopping Board

•Grater

•Small Bowl

•Knife

•Rolling Pin

•Pan

Instructions

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 to the pan and 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 Time

2

a) Meanwhile, trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.

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

c) In a small bowl, combine the ketjap manis, soy sauce, ketchup and water for the sauce (see pantry for both amounts). Set your sauce mixture aside.

Bring on the Veg

3

a) Once the chicken has browned, add the coleslaw mix, pak choi, garlic and ginger puree to the pan.

b) Cook, stirring, until fragrant, 1-2 mins.

Simmer your Sauce

4

a) Add the sauce mixture to the pan.

b) Bring to the boil, then simmer until slightly reduced, 2-3 mins.

c) Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.

Add the Udon

5

a) Add the udon noodles to the pan.

b) Toss to coat in the sauce, using a fork to gently separate them. Simmer until piping hot, 1-2 mins.

c) Stir in the butter (see pantry for amount) until melted.

Serve Up

6

a) Share the chicken udon between your bowls.

b) Sprinkle over the peanuts to finish.

Enjoy!

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