Bento Style Honey Sriracha Chicken Gyozas

a) 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.

b) 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.

c) Meanwhile, trim the green beans, then cut into thirds. Peel and grate the garlic (or use a garlic press).

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

b) Stir in the garlic, then turn the heat down to medium and cook for 1 min. Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins. Remove the pan from the heat.

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

a) Put the frying pan back on low heat with a drizzle of oil.

b) Once hot, add the gyozas and fry until golden, 3 mins. 

c) Add 4 tbsp of water to the pan and cover with a lid (or foil). Cook until piping hot, 3 mins more, then remove from the heat.

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

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