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Ultimate Chicken Yaki Style Udon
Ultimate Chicken Yaki Style Udon

Ultimate Chicken Yaki Style Udon

with Hoisin Sauce, Tenderstem® Broccoli 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:
High Protein
•Calorie Smart
Allergens:
Soya
•Cereals containing gluten

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

120 grams

Sliced Mushrooms

2 unit(s)

British Chicken Breasts

1 sachet(s)

Indonesian Style Spice Mix

15 grams

Ginger Puree

15 milliliter(s)

Rice Vinegar

60 grams

Hoisin Sauce

(Contains: Soya)

15 milliliter(s)

Soy Sauce

(Contains: Soya, Cereals containing gluten)

120 grams

Coleslaw Mix

220 grams

Udon Noodles

(Contains: Cereals containing gluten)

Not included in your delivery

1.5 tbsp

Plain Flour

75 milliliter(s)

Water for the Sauce

1 tbsp

Honey

Nutritional information

Energy (kJ)2182 kJ
Energy (kcal)521 kcal
Fat5.8 g
of which saturates1.4 g
Carbohydrate66.4 g
of which sugars25.1 g
Dietary Fibre9.7 g
Protein52.2 g
Salt3.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press
•Pan
•Bowl
•Rolling Pin
•Baking Paper
•Lid
•Aluminum Foil

Instructions

Start the Prep
1

Halve, peel and thinly slice the onion.

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

Halve the Tenderstem® broccoli lengthways.

Get Frying
2

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

Once hot, add the onion and mushrooms to the pan. Stir-fry until starting to soften, 8-10 mins.

Bash the Chicken
3

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 flour, then toss to evenly coat. Repeat for the remaining chicken. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

Stir-Fry the Veg
4

Once the mushrooms have browned, add the Tenderstem® 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. 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.

Time for the Chicken
5

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 coleslaw mix and stir-fry for 1 min.

Finish and Serve
6

Add the rice vinegar, hoisin sauce, soy sauce, water for the sauce (see pantry for amount) and udon noodles to the pan. Toss to coat, using a fork to gently separate the noodles. 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 needed.

Share your ultimate yaki style udon between your bowls. Thinly slice the chicken and serve on top. Drizzle the honey (see pantry for amount) over the chicken to finish.

Enjoy!

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