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Teriyaki Chicken Udon Traybake
Teriyaki Chicken Udon Traybake

Teriyaki Chicken Udon Traybake

with Bell Pepper, Young Pea Pods and Peanuts

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It only takes 10 minutes to prep this Teriyaki Chicken Udon Traybake, then everything goes straight into the oven whilst the udon cooks for an easy dinner that gives you time back!

Tags:
Calorie Smart
•New
•High Protein
Allergens:
Cereals containing gluten
•Wheat
•Soya
•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.

Total35 minutes
Active 10 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

British Chicken Breasts

1 sachet(s)

Thai Style Spice Blend

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

2 unit(s)

Garlic Clove**

80 grams

Young Pea Pods

220 grams

Udon Noodles

(Contains: Cereals containing gluten, Wheat)

75 grams

Teriyaki Sauce

(Contains: Soya May contain traces of: Soya)

10 milliliter(s)

Soy Sauce

(Contains: Cereals containing gluten, Wheat, Soya)

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

1 tbsp

Honey

Nutritional information

Energy (kJ)2065 kJ
Energy (kcal)494 kcal
Fat13 g
of which saturates2.9 g
Carbohydrate54.8 g
of which sugars20.9 g
Dietary Fibre6.5 g
Protein44.9 g
Salt3 g
Potassium91.5 mg
Calcium6.2 mg
Iron0.2 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Garlic Press
•Large Bowl
•Kettle
•Colander

Instructions

Roast the Chicken
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Lay the chicken breasts into a deep baking tray. Drizzle with oil and sprinkle over the Thai style spice blend. Season with salt and pepper, then rub to coat.

When the oven is hot, roast the chicken on the top shelf until cooked through, 25-30 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 Veg
2

Meanwhile, cut the bell pepper into thin strips.

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

Add the Veg
3

When the chicken has 10 mins remaining, remove the tray from the oven. 

Pop the sliced pepper and pea pods alongside the chicken. Drizzle with oil and sprinkle over the garlic. Season with salt and pepper, then toss to coat.

Drizzle the honey (see pantry for amount) over the chicken, then return to the oven for the remaining cook time, 10-12 mins.

Cook the Udon
4

Meanwhile, boil a full kettle.

Pop the udon noodles into a large bowl. Pour over the boiling water to cover the noodles. Leave for 2-3 mins, then gently tease apart with a fork. 

Drain in a colander.

Bring it all Together
5

Once cooked, remove the chicken from the oven and transfer to your board. Allow to rest for a couple of mins.

Add the udon noodles, teriyaki sauce and soy sauce to the tray with the roasted veg. Toss to coat. 

Cut the chicken widthways into 1cm slices, then add to the noodles and toss to combine.

Serve Up
6

Share the chicken noodles between your serving bowls.

Drizzle over any remaining sauce from the tray.

Garnish with the peanuts to finish.

Enjoy!

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