Ultimate Chicken Yaki Style Udon

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.

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. 

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.

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.