Teriyaki Chicken Udon Traybake
with Bell Pepper, Young Pea Pods and Carrot
- Cereals containing gluten
- Wheat
- Soya
- Soya
- May contain traces of allergens
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!
Ingredients
2 unit(s)
British Chicken Breasts
1 sachet(s)
Thai Style Spice Mix
1 unit(s)
Carrot
1 unit(s)
Bell Pepper
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 be present: Soya)
10 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
Not included in your delivery
1 tbsp
Honey
Nutrition Values
Utensils
Cooking Steps
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 mix. Season with salt and pepper, then rub to coat. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Trim the carrot (no need to peel). Cut into roughly 1cm wide, 5cm long batons. Add to the same baking tray, drizzle with oil, season with salt and pepper and toss to coat.
When the oven is hot, roast the chicken and carrot 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.
Meanwhile, cut the bell pepper into thin strips.
Peel and grate the garlic (or use a garlic press).
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.
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.
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.
Share the noodles between your serving bowls.
Top with the sliced chicken.
Drizzle over any remaining sauce from the tray.
Customer reviews
Review summary
Updated on Sept 2026- Flavour: The teriyaki and Thai spice combination is flavourful, though the sauce can be very salty — using less teriyaki sauce or diluting it slightly helps balance the dish.
- Ease of prep: Quick to prep and mostly hands-off once in the oven, though some found the tray-in-tray-out steps a little fiddly.
- Suggestions: Use only one sachet of teriyaki sauce if you find the flavour too intense; cooking in a wok or frying pan instead of a traybake keeps everything hotter and comes together faster. Cover the chicken with foil during roasting if you find it dries out.
- Next-day meals: The dish keeps well and tastes good the following day, making it a solid option for next-day lunches.
- Portions: The noodle quantity felt light for two people — adding an extra portion of udon makes the dish more satisfying.
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