Speedy Ginger Chicken Udon
with Sugar Snap Peas and Peanuts
Perfect for a midweek meal, this Speedy Ginger Chicken Udon can be on your table in less than 25 minutes. Ketjap manis, soy sauce and ginger turn chicken into a tasty topping for thick udon noodles. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
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
240 grams
Diced British Chicken Breast
2 unit(s)
Garlic Clove
50 grams
Ketjap Manis
(Contains Soya)
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
120 grams
Coleslaw Mix
15 grams
Ginger Puree
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts)
220 grams
Udon Noodles
(Contains Cereals containing gluten)
80 grams
Sugar Snap Peas
Not included in your delivery
2 tbsp
Tomato Ketchup
50 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
a) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the diced chicken to the pan and season with salt and pepper.
c) Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
a) Meanwhile, dice the sugar snap peas in half lengthways.
b) Peel and grate the garlic (or use a garlic press).
c) In a small bowl, combine the ketjap manis, soy sauce, ketchup and water for the sauce (see pantry for both amounts). Set your sauce mixture aside.
a) Once the chicken has browned, add the coleslaw mix, sugar snaps, garlic and ginger puree to the pan.
b) Cook, stirring, until fragrant, 1-2 mins.
a) Add the sauce mixture to the pan.
b) Bring to the boil, then simmer until slightly reduced, 2-3 mins.
c) Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.
a) Add the udon noodles to the pan.
b) Toss to coat in the sauce, using a fork to gently separate them. Simmer until piping hot, 1-2 mins.
c) Stir in the butter (see pantry for amount) until melted.
a) Share the chicken udon between your bowls.
b) Sprinkle over the peanuts to finish.
Enjoy!
