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Speedy Spiced Double Chicken Udon
Speedy Spiced Double Chicken Udon

Speedy Spiced Double Chicken Udon

with Bell Pepper and Peanuts

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

Tags:
Family Friendly
•High Protein
Allergens:
Soya
•Wheat
•Cereals containing gluten
•Peanut

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

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

480 grams

Diced British Chicken Breast

2 unit(s)

Garlic Clove**

50 grams

Ketjap Manis

(Contains: Soya)

10 milliliter(s)

Soy Sauce

(Contains: Soya, Wheat, Cereals containing gluten)

220 grams

Udon Noodles

(Contains: Wheat, Cereals containing gluten)

120 grams

Coleslaw Mix

1 sachet(s)

Indonesian Style Spice Mix

25 grams

Salted Peanuts

(Contains: Peanut May contain traces of: Almonds, Macadamia Nuts, Pecan Nuts, Cashew nuts, Nuts, Sesame, Hazelnuts, Pistachio nuts, Brazil nuts)

Not included in your delivery

2 tbsp

Tomato Ketchup

50 milliliter(s)

Water for the Sauce

20 grams

Butter

Nutritional information

Energy (kJ)3058 kJ
Energy (kcal)731 kcal
Fat20.4 g
of which saturates7.8 g
Carbohydrate63.3 g
of which sugars26.3 g
Dietary Fibre8 g
Protein70.6 g
Salt3.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Knife
•Large Frying Pan
•Fork
•Grater
•Medium Bowl
•Kettle
•Colander
•Small Bowl
•Rolling Pin

Instructions

Fry the Chicken
1

a) Halve the bell pepper and discard the core and seeds. Slice into thin strips. 

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

c) Once hot, add the diced chicken and sliced pepper to the pan. Season with salt and pepper.

d) 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, boil a full kettle. Peel and grate the garlic (or use a garlic press). 

b) 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.

c) Pop the udon noodles into a medium heatproof bowl. Pour over the boiling water to cover the noodles. Leave for 2-3 mins, then gently separate with a fork. Drain in a colander.

Flavour Town
3

a) Once the chicken has browned, add the coleslaw mix, garlic and Indonesian style spice mix 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 cooked noodles to the pan.

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

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

Serve Up
6

a) Share the chicken udon between your bowls.

b) Sprinkle over the peanuts to finish.

Enjoy!

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