Name: Crispy Chicken Gyozas with Thai Style Peanut Stir Fry
Total time: 35 min
Yield: 2
Cuisine: Asian
Ingredients: 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; 15 milliliter(s) Soy Sauce; 25 grams Ketjap Manis; 125 grams Egg Noodle Nest; 1 pack(s) Chicken Gyozas**; 150 milliliter(s) Water for the Sauce; 1 tsp Sugar

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Recipes

Asian Recipes

Crispy Chicken Gyozas

with Thai Style Peanut Stir Fry

Mimi MorleyPublished on February 05, 2024

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Tags:

Family Friendly

Allergens:

Soya

•Peanut

•Wheat

•Cereals containing gluten

•Egg

•Sulphites

•Sesame

The quantities provided above are averages only.

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.

Total35 minutes

Active 20 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

(Contains: Soya)

30 grams

Peanut Butter

(Contains: Peanut May contain traces of: Cashew nuts, Nuts)

15 milliliter(s)

Soy Sauce

(Contains: Soya, Wheat, Cereals containing gluten)

25 grams

Ketjap Manis

(Contains: Soya)

125 grams

Egg Noodle Nest

(Contains: Wheat, Cereals containing gluten, Egg)

1 pack(s)

Chicken Gyozas**

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

Not included in your delivery

150 milliliter(s)

Water for the Sauce

1 tsp

Sugar

Nutritional information

Energy (kJ)2664 kJ

Energy (kcal)637 kcal

Fat20.5 g

of which saturates3.6 g

Carbohydrate87.8 g

of which sugars18.6 g

Dietary Fibre10.5 g

Protein24.3 g

Salt5.5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Cooking Instructions and Tips

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.

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.

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.

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.

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.

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

Enjoy!