Since we get three chicken breasts per pack, I sliced each one in half
and made two parcels each with three half chicken breasts. I used udon
noodles that I had on hand with a julienne green pepper, finely
julienne ginger, teriyaki sauce, agave syrup, sesame oil, chili
flakes, and a little adobo. To top the chickens I mixed hoisin sauce,
dijon mustard, and minced ginger and spread it on top. Bake at 200C for 30 minutes.
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