Crispy Chicken Gyozas
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Crispy Chicken Gyozas

Crispy Chicken Gyozas

with Yellow Thai Style Peanut Stir-Fry

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 Crispy Chicken Gyozas are oven-baked for extra crispiness and served atop a fragrant Thai style stir-fry. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.

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

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

1 pack(s)

Chicken Gyoza

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

125 grams

Egg Noodle Nest

(Contains Egg, Cereals containing gluten)

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)

Not included in your delivery

1 tsp

Sugar

150 milliliter(s)

Boiled Water for the Sauce

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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.

Utensils

Garlic Press
Large Saucepan
Baking Tray
Sieve
Medium Bowl
Pan

Instructions

Get Started
1

Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with 1/2 tsp salt for the noodles.

Halve the lime (see ingredients for amount). Peel and grate the garlic (or use a garlic press). 

Trim the carrot, then slice into 1/2cm thick rounds (no need to peel). Trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.

Bake the Gyozas
2

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

Once the oven is hot, bake on the top shelf until golden and crispy, 15-18 mins, turn halfway through cooking.

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. 

Finish the Prep
3

While the gyozas bake, in a medium bowl, combine the yellow Thai style paste, peanut butter, soy sauce, ketjap manis, sugar and boiled water for the sauce (see pantry for both amounts). 

Stir until well combined. TIP: If your peanut butter has hardened, pop it in a bowl of hot water for 1 min.

Set aside your Thai style peanut sauce.

Cook the Veg
4

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. Stir-fry with the carrot until both veg are tender, 3-4 mins.

Add the garlic and cook for 1 min. 

Combine and Stir
5

When the veg is tender, reduce the heat to medium. Stir through the Thai style peanut sauce and simmer until slightly reduced, 1-2 mins.

Add the cooked noodles to the pan and toss to coat in the sauce, 1-2 mins.

Add a squeeze of lime juice, then remove from the heat. Add a splash of water if you feel it needs it.

Taste and season with salt, pepper, sugar or more lime juice if needed.

 

Finish and Serve
6

Share the Thai style noodles between your serving bowls.

Top with the crispy chicken gyozas. 

Cut any remaining lime into wedges for squeezing over.

Enjoy!