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Vegetable Gyozas & Teriyaki Chicken Udon Traybake
Vegetable Gyozas & Teriyaki Chicken Udon Traybake

Vegetable Gyozas & Teriyaki Chicken Udon Traybake

with Bell Pepper, Young Pea Pods and Carrot

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It only takes 10 minutes to prep this Teriyaki Chicken Udon Traybake, then everything goes straight into the oven whilst the udon cooks for an easy dinner that gives you time back!

Tags:
Calorie Smart
•Prepped in 10
•High Protein
Allergens:
Cereals containing gluten
•Wheat
•Soya

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.

Total35 minutes
Active 10 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

British Chicken Breasts

1 sachet(s)

Thai Style Spice Mix

1 unit(s)

Carrot

1 unit(s)

Bell Pepper

2 unit(s)

Garlic Clove

80 grams

Young Pea Pods

220 grams

Udon Noodles

(Contains: Cereals containing gluten, Wheat)

75 grams

Teriyaki Sauce

(Contains: Soya May contain traces of: Soya)

10 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

10 unit(s)

Vegetable Gyozas

(Contains: Cereals containing gluten, Soya, Wheat May contain traces of: Celery, Crustaceans, Egg, Fish, Milk, Molluscs, Peanut, Sesame, Sulphites)

Not included in your delivery

1 tbsp

Honey

Nutritional information

Energy (kJ)2567 kJ
Energy (kcal)613 kcal
Fat12.7 g
of which saturates2.4 g
Carbohydrate79.6 g
of which sugars26.6 g
Dietary Fibre10.2 g
Protein48.9 g
Salt3.77 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Chopping Board
•Garlic Press
•Knife
•Large Bowl
•Kettle
•Colander

Instructions

Roast the Chicken
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Pop the gyozas onto a baking tray and drizzle with oil. Toss to coat.

Bake on the middle shelf of your oven until golden, 15-17 mins. Turn halfway through.

Lay the chicken breasts into a deep baking tray. Drizzle with oil and sprinkle over the Thai style spice mix. Season with salt and pepper, then rub to coat.

Trim the carrot (no need to peel). Cut into roughly 1cm wide, 5cm long batons. Add to the same baking tray, drizzle with oil, season with salt and pepper and toss to coat.

Prep the Veg
2

When the oven is hot, roast the chicken and carrot on the top shelf until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Meanwhile, cut the bell pepper into thin strips.

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

Add the Veg
3

When the chicken has 10 mins remaining, remove the tray from the oven. 

Pop the sliced pepper and pea pods alongside the chicken. Drizzle with oil and sprinkle over the garlic. Season with salt and pepper, then toss to coat.

Drizzle the honey (see pantry for amount) over the chicken, then return to the oven for the remaining cook time, 10-12 mins.

Cook the Udon
4

Meanwhile, boil a full kettle.

Pop the udon noodles into a large bowl. Pour over the boiling water to cover the noodles. Leave for 2-3 mins, then gently tease apart with a fork. 

Drain in a colander.

Bring it all Together
5

Once cooked, remove the chicken from the oven and transfer to your board. Allow to rest for a couple of mins.

Add the udon noodles, teriyaki sauce and soy sauce to the tray with the roasted veg. Toss to coat. 

Cut the chicken widthways into 1cm slices.

Serve Up
6

Share the chicken noodles between your serving bowls.

Drizzle over any remaining sauce from the tray.

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