Glazed Chicken Gyoza and Sweet Potato Salad
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Glazed Chicken Gyoza and Sweet Potato Salad

with Peanuts and Sambal Mayo Drizzle

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 Time30 minutes
Cooking time35 minutes


serving amount

2 unit(s)

Sweet Potato

1 unit(s)


30 milliliter(s)

Rice Vinegar

30 grams

Gochujang Paste

(Contains Soya)

64 grams


(Contains Egg, Mustard)

1 pack(s)

Chicken Gyoza

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

48 grams

Sweet Chilli Sauce

25 grams

Salted Peanuts

(Contains Peanut May contain Nuts)

1 unit(s)

Baby Gem Lettuce

Not included in your delivery

1 tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

1 tbsp



Nutritional information

Energy (kJ)2856 kJ
Energy (kcal)683 kcal
Fat24.4 g
of which saturates3.7 g
Carbohydrate96.9 g
of which sugars39.5 g
Protein17.6 g
Salt3.47 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Large Bowl
Small Bowl
Large Frying Pan



Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the sweet potatoes into 1cm chunks (no need to peel).

Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 20-25 mins. Turn halfway through.


Meanwhile, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.


In a large bowl, combine the rice vinegar, sugar and oil for the dressing (see pantry for both amounts). Season with salt and pepper. This is your salad dressing, set aside for now.

In a small bowl, mix together the gochujang and mayo.


When the potatoes have 10 mins of roasting time remaining, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the gyozas and fry until golden on the bottom, 2-3 mins. Reduce the heat to medium-low, add the water (see pantry for amount) to the pan and immediately cover with a lid or some foil.

Cook until the gyozas are piping hot, 3-4 mins. Remove from the heat. Add half the sweet chilli sauce to the pan and turn to glaze the gyozas in the sauce.


Meanwhile, trim the baby gem, halve lengthways, then thinly slice.

Crush the peanuts in the unopened sachet using a rolling pin.

When everything is ready, add the potatoes, carrot ribbons and baby gem to the salad dressing and toss to coat.


Share the salad between your serving plates. Spoon over the gochujang mayo and top with the glazed gyoza.

Drizzle over the remaining sweet chilli sauce and finish by sprinkling over the peanuts.