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

Bento Style Honey Sriracha Chicken Gyozas

with Pickled Cucumber, Green Beans and Crispy Onions

Pronounced gee-oh-zuh, you can find these delicious Japanese style dumplings filled with a mixture of minced meat and/or veg, but these ones are stuffed with chicken! 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

Green Beans

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)2788 kJ
Energy (kcal)666 kcal
Fat22.5 g
of which saturates3.8 g
Carbohydrate98.2 g
of which sugars16.3 g
Protein17 g
Salt4.19 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Saucepan
Rolling Pin
Garlic Press
Small Bowl


Cook the Rice

a) Boil a half-full kettle

b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat.

c) Add the rice and cook for 12-13 mins. Drain in a sieve and pop back in the pan.

d) Cover with a lid and leave to the side until ready to serve.

Smack your Cucumber

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).

Fry your Veg

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.

Time for Dumplings

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.

Get Saucy

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. 

Finish and Serve

a) Share the rice between your serving bowls. 

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

c) Serve the smacked cucumber and green beans over the remaining two areas and sprinkle the crispy onions over everything to finish. 



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