Crispy Chicken Gyozas
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Crispy Chicken Gyozas

with Thai Style Peanut Stir Fry

Tags:
Family Friendly
Under 650 calories
Allergens:
Peanut
Cereals containing gluten
Soya
Egg
Sulphites
Sesame

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 Time35 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

½ unit(s)

Lime

2 unit(s)

Garlic Clove

1 unit(s)

Carrot

1 unit(s)

Pak Choi

45 grams

Yellow Thai Style Paste

30 grams

Peanut Butter

(Contains Peanut May contain Nuts)

15 milliliter(s)

Soy Sauce

(Contains Cereals containing gluten, Soya)

25 grams

Ketjap Manis

(Contains Soya)

125 grams

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

1 pack(s)

Chicken Gyoza

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

Not included in your delivery

150 milliliter(s)

Water for the Sauce

1 tsp

Sugar

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Nutritional information

Energy (kJ)2522 kJ
Energy (kcal)603 kcal
Fat17 g
of which saturates3.2 g
Carbohydrate86.4 g
of which sugars18.7 g
Protein24.3 g
Salt5.32 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.Bring a large saucepan of water to the boil with 0.5 tsp salt for the noodles.

Halve the lime. Peel and grate the garlic (or use a garlic press). 

Trim the carrot, then slice into 1cm thick rounds (no need to peel). Trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.

 



2

Put the yellow Thai paste, peanut butter, soy sauce, ketjap manis, sugar and water (see pantry for both amounts) into a medium bowl and mix together with a fork. Set aside.

When boiling, add the noodles to the water and cook until tender, 4 mins. Once cooked, drain in a sieve and run under cold water to stop them sticking together. 

3

Meanwhile, op the gyozas onto a baking tray and drizzle with oil. Toss to coat.

Bake on the top shelf of your oven until golden, 15-18 mins. Turn halfway through.

4

While the gyozas cook, heat a drizzle of oil in a large frying pan on high heat. Add the carrot and stir-fry for 2-3 mins.

Add the pak choi to the pan and season with salt and pepper.

Stir fry with the carrot until both are tender, 3-4 mins. Stir in the garlic and cook for a minute.

5

Add the noodles and peanut sauce to the pan with the veg and toss to combine. 

Add a squeeze of lime, then taste and add salt, pepper, sugar and more lime juice if you feel it needs it. TIP: Add a splash of water if it's dried out a little.

6

Divide the noodles between bowls and top with the chicken gyozas. 

Enjoy!