Bento Style Honey Sriracha Chicken Gyozas
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Bento Style Honey Sriracha Chicken Gyozas

with Pickled Cucumber, Mangetout and Crispy Onions

Pronounced gee-oh-zuh, our Bento Style Honey Sriracha Chicken Gyozas are served atop rice with plenty of fresh veg sides in a bento (Japanese for 'lunchbox') inspired dish.

Cereals containing gluten

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.

Preparation Time25 minutes
Cooking time20 minutes


serving amount

150 grams

Jasmine Rice

1 unit(s)

Baby Cucumber

15 milliliter(s)

Rice Vinegar

25 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

80 grams


2 unit(s)

Garlic Clove

1 pack(s)

Chicken Gyoza

(Contains Soya, Sulphites, Cereals containing gluten, Sesame May contain Peanut, Cereals containing gluten, Crustaceans, Egg, Fish, Milk, Molluscs)

15 grams

Sriracha Sauce

15 grams


1 sachet(s)

Crispy Onions

(Contains Cereals containing gluten)

Not included in your delivery

300 milliliter(s)

Water for the Rice

1 tsp

Sugar for the Pickle

3 tbsp



Nutritional information

Energy (kJ)2798 kJ
Energy (kcal)669 kcal
Fat22.5 g
of which saturates3.8 g
Carbohydrate98.3 g
of which sugars16.5 g
Protein17.6 g
Salt4.19 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Chopping Board
Medium Bowl
Large Bowl
Garlic Press
Small Bowl



Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).


In the meantime, trim the cucumber, then pop onto a board and use a rolling pin to gently smack it a few times until split. Cut into roughly 2cm chunks.

In a medium bowl, add the cucumber, rice vinegar, sugar for the pickle (see pantry for amount) and half the soy sauce. Add a pinch of salt, then mix together. Set aside to pickle.


Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the mangetout to the pan and stir-fry until tender, 2-3 mins.

Meanwhile, peel and grate the garlic (or use a garlic press).

Once the mangetout is tender, add the garlic and stir fry, 1 min. Season with salt and pepper.

When cooked, transfer the veg to a bowl and wipe the pan clean.



Put the frying pan back on medium-high heat with a drizzle of oil.

Once hot, add the gyozas and fry until golden on the bottom, 2-3 mins. Once golden, remove from the heat, then add 1 tbsp water to the pan. Pop back on medium-low heat and immediately cover with a lid or some foil.

Cook until the gyozas are piping hot, 3-4 mins. Remove from the heat.


While the gyozas are cooking, in a small bowl, mix the sriracha, honey and remaining soy sauce together.

When the rice is ready, pour in the pickling liquid from the cucumber and fluff it up with a fork. 


Share the rice between your serving bowls. 

Arrange the chicken gyoza over one section of the rice. Drizzle your honey sriracha sauce and mayonnaise (see pantry for amount) over the gyoza.

Serve the smacked cucumber and mangetout over the remaining two sections and sprinkle the crispy onions over everything to finish. 



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