Chicken coated in fine and flaky Japanese panko breadcrumbs, with a sweet chilli sauce and noodles.
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Preheat the oven to 200°C, gas mark 6. Toss the chicken in the egg and then roll in the breadcrumbs to evenly coat, transfer to a greased baking tray. Bake for 20 minutes until golden and the chicken is cooked throughout with no pink meat.
Heat the oil in a frying pan and fry the carrot and salad onions for 2-3 minutes, add the sauce, noodles and 50ml water and cook for 1 minute to heat through.
Serve the noodles topped with the panko chicken.
Typical values per serving when made using specific products in recipe
Energy | 2,825kJ/ 670kcals |
|---|---|
Fat | 19.1g |
Saturated Fat | 4.2g |
Carbohydrates | 76.8g |
Sugars | 11.1g |
Fibre | 5.6g |
Protein | 47.8g |
Salt | 2.3g |
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