Speedy Ginger Chicken Udon
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Speedy Ginger Chicken Udon

with Pak Choi and Peanuts

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
•Calorie Smart
•High Protein
Allergens:
Soya
•Cereals containing gluten
•Peanut

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.

Preparation Time25 minutes
Cooking time20 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 Soya)

15 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

120 grams

Coleslaw Mix

15 grams

Ginger Puree

25 grams

Salted Peanuts

(Contains Peanut May contain Nuts)

220 grams

Udon Noodles

(Contains Cereals containing gluten)

Not included in your delivery

2 tbsp

Tomato Ketchup

50 milliliter(s)

Water for the Sauce

20 grams

Butter

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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 Fiber7 g
Protein44.7 g
Salt4.89 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

Instructions

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.

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.

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.

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.

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.

6

a) Share the chicken udon between your bowls.

b) Sprinkle over the peanuts to finish.

Enjoy!

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