Ultimate Chicken Yaki Style Udon
with Hoisin Sauce, Tenderstem®, Green Beans and Mushrooms
Looking for a taste of everyday luxury? This Ultimate Chicken Yaki Style Udon is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
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
1 unit(s)
Onion
2 unit(s)
Garlic Clove
80 grams
Tenderstem Broccoli
150 grams
Green Beans
120 grams
Sliced Mushrooms
2 unit(s)
British Chicken Breasts
1 sachet(s)
Indonesian Style Spice Mix
15 grams
Ginger Puree
30 grams
Honey
96 grams
Hoisin Sauce
(Contains Soya)
220 grams
Udon Noodles
(Contains Cereals containing gluten)
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
Not included in your delivery
1.5 tbsp
Plain Flour
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Halve, peel and thinly slice the onion.
Heat a drizzle of oil in a large frying pan on medium-high heat. Add the onion to the pan and stir-fry until starting to soften, 6-7 mins.
Meanwhile, peel and grate the garlic (or use a garlic press).
Halve the Tenderstem® broccoli lengthways. Trim the green beans and chop into thirds.
Once the onions are starting to soften, add the mushrooms to the pan along with a drizzle of oil. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.
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.
Put the flour (see pantry for amount) in a bowl with the Indonesian style spice mix and a good pinch of salt and some pepper. mix together.
Lay your chicken breast in the bowl of seasoned flour, then toss to ensure the chicken gets an even coating. Repeat for the remaining chicken. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Once the mushrooms have browned, add the Tenderstem® and green beans to the pan. Stir-fry for 2-3 mins.
Season with salt and pepper, then reduce the heat to medium. Add the ginger puree and garlic, stir fry for 1 min more.
Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 4-6 mins more. Remove from the heat.
Heat a drizzle of oil in another large frying pan on medium-high heat.
Once hot, lay in the chicken. Fry until golden brown and cooked through, 5-6 mins on each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Transfer the chicken to a board, cover with foil and rest for a couple of mins.
While the chicken is resting, pop the pan of veg back on medium-high heat.
Add the hoisin sauce, water for the sauce (see pantry for amount) and udon noodles to the pan. Toss to coat and simmer until piping hot, 1-2 mins.
Remove from the heat. Taste and add salt and pepper if needed. Add a splash of water to loosen if you feel it needs it.
Share your ultimate yaki style udon between your bowls. Thinly slice the chicken and serve on top. Drizzle the honey over the chicken and sprinkle over the sesame seeds to finish. TIP: If your honey has hardened, pop in a bowl of hot water for 1 min.
Enjoy!
