Ultimate Chicken Yaki Style Udon and Crispy Gyozas
with Bell Pepper, Mushrooms and Sweet Chilli Dipping Sauce
Looking for a taste of everyday luxury? This Ultimate Chicken Yaki Style Udon and Crispy Gyozas is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Onion
1 unit(s)
Bell Pepper
(May contain traces of: Celery)
80 grams
Sliced Mushrooms
2 unit(s)
Garlic Clove**
2 unit(s)
British Chicken Breasts
1 sachet(s)
Indonesian Style Spice Mix
10 unit(s)
Vegetable Gyozas
(Contains: Sulphites, Cereals containing gluten, Soya May contain traces of: Celery, Crustaceans, Egg, Fish, Milk, Molluscs, Peanut, Sesame)
120 grams
Coleslaw Mix
15 grams
Ginger Puree
15 milliliter(s)
Rice Vinegar
60 grams
Hoisin Sauce
(Contains: Soya)
15 milliliter(s)
Soy Sauce
(Contains: Cereals containing gluten, Soya)
220 grams
Udon Noodles
(Contains: Cereals containing gluten, Wheat)
48 grams
Sweet Chilli Sauce
Not included in your delivery
75 milliliter(s)
Water for the Sauce
1 tbsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7
Halve, peel and thinly slice the onion.
Halve the bell pepper and discard the core and seeds. Slice into thin strips.
Peel and grate the garlic (or use a garlic press).
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.
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.
Pop the crispy gyozas on another plate and serve with the sweet chilli sauce in a small ramekin for dipping to finish.
Enjoy!
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