Ultimate Chicken Yaki Style Udon

Name: Ultimate Chicken Yaki Style Udon with Hoisin Sauce, Tenderstem®, Green Beans and Mushrooms
Total time: 40 min
Yield: 2
Cuisine: Asian
Ingredients: 1 unit(s) Onion; 2 unit(s) Garlic Clove**; 80 grams Tenderstem® Broccoli; 150 grams Green Beans; 120 grams Sliced Mushrooms; 2 unit(s) British Chicken Breasts; 1 sachet(s) Indonesian Style Spice Mix; 15 grams Ginger Puree; 30 grams Honey; 96 grams Hoisin Sauce; 220 grams Udon Noodles; 5 grams Roasted White Sesame Seeds; 1.5 tbsp Plain Flour; 50 milliliter(s) Water for the Sauce

with Hoisin Sauce, Tenderstem®, Green Beans and Mushrooms

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Looking for a taste of everyday luxury? This Ultimate Chicken Yaki Style Udon is our best ever version, with premium ingredients for an extra special twist on a classic recipe.

Tags:

New

Allergens:

Soya

•Cereals containing gluten

•Sesame

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.

Total40 minutes

Active 30 minutes

DifficultyMedium

Ingredients

serving amount

1 unit(s)

Onion

2 unit(s)

Garlic Clove**

80 grams

Tenderstem® Broccoli

150 grams

Green Beans

120 grams

Sliced Mushrooms

2 unit(s)

British Chicken Breasts

1 sachet(s)

Indonesian Style Spice Mix

15 grams

Ginger Puree

30 grams

Honey

96 grams

Hoisin Sauce

(Contains: Soya)

220 grams

Udon Noodles

(Contains: Cereals containing gluten)

5 grams

Roasted White Sesame Seeds

(Contains: Sesame May contain traces of: Nuts, Peanut)

Not included in your delivery

1.5 tbsp

Plain Flour

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2511 kJ

Energy (kcal)600 kcal

Fat8.2 g

of which saturates1.8 g

Carbohydrate80.2 g

of which sugars37.6 g

Dietary Fibre10.2 g

Protein53.5 g

Salt3.4 g

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

Utensils

•Pan

•Garlic Press

•Baking Paper

•Bowl

•Rolling Pin

•Medium Saucepan

•Lid

•Aluminum Foil

Instructions

Halve, peel and thinly slice the onion.

Heat a drizzle of oil in a large frying pan on medium-high heat. Add the onion to the pan and stir-fry until starting to soften, 6-7 mins.

Meanwhile, peel and grate the garlic (or use a garlic press).

Halve the Tenderstem® broccoli lengthways. Trim the green beans and chop into thirds.

Once the onions are starting to soften, add the mushrooms to the pan along with a drizzle of oil. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.

Meanwhile, sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick.

Put the flour (see pantry for amount) in a bowl with the Indonesian style spice mix and a good pinch of salt and some pepper. mix together.

Lay your chicken breast in the bowl of seasoned flour, then toss to ensure the chicken gets an even coating. Repeat for the remaining chicken. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Once the mushrooms have browned, add the Tenderstem® and green beans to the pan. Stir-fry for 2-3 mins.

Season with salt and pepper, then reduce the heat to medium. Add the ginger puree and garlic, stir fry for 1 min more.

Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 4-6 mins more. Remove from the heat.

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

Once hot, lay in the chicken. Fry until golden brown and cooked through, 5-6 mins on each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Transfer the chicken to a board, cover with foil and rest for a couple of mins.

While the chicken is resting, pop the pan of veg back on medium-high heat.

Add the hoisin sauce, water for the sauce (see pantry for amount) and udon noodles to the pan. Toss to coat and simmer until piping hot, 1-2 mins.

Remove from the heat. Taste and add salt and pepper if needed. Add a splash of water to loosen if you feel it needs it.

Share your ultimate yaki style udon between your bowls. Thinly slice the chicken and serve on top. Drizzle the honey over the chicken and sprinkle over the sesame seeds to finish. TIP: If your honey has hardened, pop in a bowl of hot water for 1 min.

Enjoy!