Ultimate Chicken Yaki Style Udon and Crispy Gyozas

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. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper then lay them into the frying pan. Sprinkle over the Indonesian style spice mix. Cook until browned, 3-4 mins each side.

Meanwhile, pop the gyozas onto one side of a baking tray and drizzle with oil. Toss to coat. Once you have flipped the chicken breasts over, bake the gyozas on the top shelf of your oven until golden, 10-12 mins. Turn halfway through.

Once the chicken has browned, transfer to the gyoza baking tray and roast on the top shelf of your oven until the chicken is cooked, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, pop the (now empty) frying pan on medium-high heat with a drizzle of oil.

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

Once the veg have browned and softened, reduce the heat to medium. Add the coleslaw mix, ginger puree and garlic. Fry for 1 min more.

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, 2-3 mins.

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

Once the chicken is cooked, transfer to a board, cover with foil and rest for a couple of mins.