Crispy Sesame Chicken on itsu Chicken Ramen Brilliant'Broth
with Udon, Pak Choi and Sugar Snaps
Enjoy a taste of restaurant inspired ramen made with itsu chicken ramen brilliant'broth. Ready in no time, this warming broth is crafted with hints of sesame and chilli. Enjoy with udon noodles, crispy chicken & crunchy sugar snap peas. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
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.
Ingredients
2 unit(s)
Garlic Clove
1 unit(s)
Pak Choi
2 unit(s)
British Chicken Breasts
50 grams
Breadcrumbs
(Contains Cereals containing gluten)
5 grams
Black Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
80 grams
Sugar Snap Peas
220 grams
Udon Noodles
(Contains Cereals containing gluten)
1 carton(s)
itsu chicken ramen brilliant’broth
(Contains Cereals containing gluten, Sesame, Soya May contain Soya, Cereals containing gluten, Sesame)
15 grams
Sriracha Sauce
Not included in your delivery
1 unit(s)
Egg
¼ tsp
Salt for the Breadcrumbs
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and grate the garlic (or use a garlic press).
Trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.
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 1-2 cm thick. Season with salt and pepper.
Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the breadcrumbs and sesame seeds into another bowl and season with salt (see pantry for amount) and pepper.
Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.
Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.
Once hot, carefully lay the chicken into the pan and fry until golden brown, 2-3 mins on each side. Adjust the heat if necessary.
Transfer the chicken to a baking tray and bake on the middle shelf of your oven until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, give the frying pan used for the chicken a quick wipe clean.
Heat a drizzle of oil in the (now empty) frying pan on high heat.
Add the pak choi and sugar snap peas. Stir-fry until just soft, 3-4 mins.
Add the garlic. Stir-fry for 1 min.
Add the udon noodles to the pan. Toss, using a fork to gently separate them. Simmer until piping hot, 1-2 mins.
Meanwhile, give the ramen broth a good shake, then in a large saucepan, warm the itsu Chicken Ramen Brilliant'Broth on medium-high heat until simmering and piping hot, 3-4 mins - do not boil.
When everything's ready, slice the chicken.
Divide the noodles and veg between bowls and pour over the hot broth.
Top with the sliced chicken.
Drizzle over the sriracha to finish.
Enjoy!
