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Sweet and Sticky Chicken Gyozas
Sweet and Sticky Chicken Gyozas

Sweet and Sticky Chicken Gyozas

with Stir-Fried Veg and Jasmine Rice

Get 50% off 1st box + free dessert for life!

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 Sweet and Sticky Chicken Gyozas are served alongside fragrant jasmine rice and stir-fried veg in a rice bowl inspired dish. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:
Family Friendly
•Climate Conscious
Allergens:
Soja
•Schwefeldioxide und Sulfite
•Gluten
•Sesamzaad

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.

Total30 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

150 grams

Jasmine Rice

80 grams

Tenderstem Broccoli**

2 unit(s)

Garlic Clove**

50 grams

Ketjap Manis

30 milliliter(s)

Rice Vinegar

10 grams

Cornflour

1 pack(s)

Chicken Gyozas**

80 grams

Sliced Mushrooms**

Not included in your delivery

300 milliliter(s)

Water for the Rice

2 tbsp

Tomato Ketchup

1 tsp

Sugar

150 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2327 kJ
Energy (kcal)556 kcal
Fat4.7 g
of which saturates1.2 g
Carbohydrate109.9 g
of which sugars23.8 g
Dietary Fiber5.3 g
Protein16.6 g
Salt3.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Lid
•Medium Saucepan
•Measuring Jug
•Garlic Press
•Bowl
•Large Frying Pan
•Pan

Instructions

Cook the Rice
1

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Get Prepped
2

While the rice cooks, cut the Tenderstem® broccoli into thirds.

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

In a measuring jug, combine the ketjap manis, rice vinegar and cornflour. Mix well until smooth.

Once smooth, stir in the ketchup, sugar and water for the sauce (see pantry for all three amounts). Season with salt and pepper and mix until combined. Set your stir-fry sauce aside for now. 

Fry the Gyoza
3

Heat a drizzle of oil in a large frying pan on low heat.

Once hot, add the gyozas and fry until golden, 3 mins.

Add 4 tbsp of water to the pan and cover with a lid (or foil). Cook until piping hot, 3 mins more.

Transfer to a bowl and cover to keep warm.

Cook the Veg
4

Wipe out the (now empty) pan and pop it back on medium heat with a generous drizzle of oil. 

Once hot, add the Tenderstem® and mushrooms. Stir-fry for 7-8 mins until the veg is tender.

Next, add the garlic and stir-fry for 30 secs. 

Get Saucy
5

Add your stir-fry sauce to the pan and simmer, continuously stirring, until the sauce has just thickened, 1 min. 

Remove from the heat. Taste and season with salt and pepper if needed. Add a splash more water if the sauce needs loosening a little. 

Gently stir your gyozas through the sauce until coated.

Finish and Serve
6

Share the rice out between your bowls.

Gently spoon over the stir-fried veg and gyozas. Drizzle over any remaining sauce from the pan. 

Enjoy!

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