Sweet and Sticky Chicken Gyozas
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Sweet and Sticky Chicken Gyozas

with Stir-Fried Prawns, Veg and Jasmine Rice

Family Friendly
Under 650 calories
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 time25 minutes


serving amount

150 grams

Jasmine Rice

80 grams

Tenderstem Broccoli

2 unit(s)

Garlic Clove

50 grams

Ketjap Manis

(Contains Soya)

30 milliliter(s)

Rice Vinegar

10 grams


1 pack(s)

Chicken Gyoza

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

80 grams

Sliced Mushrooms

150 grams

King Prawns

(Contains Crustaceans)

Not included in your delivery

300 milliliter(s)

Water for the Rice

2 tbsp

Tomato Ketchup

1 tsp


150 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2493 kJ
Energy (kcal)596 kcal
Fat5.1 g
of which saturates1.4 g
Carbohydrate109.9 g
of which sugars23.8 g
Protein25.5 g
Salt4.46 g
Always refer to the product label for the most accurate ingredient and allergen information.


Lidded saucepan
Measuring Jug
Chopping Board
Large Frying Pan



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

Stir in the rice and 0.25 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).


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. 


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.

Remove from the heat then add 2 tbsp of water to the pan. Pop back on medium-low heat and immediately cover with a lid or some foil.

Cook until the gyozas are piping hot, 3-4 mins, then transfer to a bowl and cover to keep warm.


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

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

Halfway through cooking, add the prawns to the pan and stir-fry for the final 4-5 mins.

Next, add the garlic and stir-fry for 30 secs. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.


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.


Share the rice out between your bowls.

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



Step 4 MOD: If you’re adding prawns, add them to the pan with the veg. Stir-fry for the same amount of time, then continue as instructed. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.