Sticky Chicken Gyoza Corn Rice Bowl
with Sesame Pea Pod Salad & Pickled Ginger- Milk
- Soy
- Gluten
- Wheat
- Molluscs
- Sesame
- Wheat
- Gluten
- Soy
- May contain traces of allergens
This dinner is perfect for those who are craving some Asian-fusion flavours that you can whip together in a flash. Sit back and watch as the sweet chilli mix coats the chicken gyozas perfectly - ready to be served alongside a vibrant salad and bed of fluffy corn-speckled rice. *We’ve replaced the green beans in this recipe with pea pods due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Ingredients
1 tin
sweetcorn
1 packet
white rice
(May be present: Wheat, Gluten, Soy.)
1 packet
Pea Pods
1 packet
sweet chilli sauce
1 packet
chicken gyoza
(Contains: Soy, Gluten, Wheat, Molluscs, Sesame;)
1 packet
mixed salad leaves
1 packet
pickled ginger
1 sachet
crispy shallots
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
1.25 cup
water (for the rice)
1 packet
soy sauce mix
(Contains: Soy, Gluten, Wheat;)
¼ cup
water (for the gyoza)
Utensils
Cooking Steps
• Drain sweetcorn. Rinse and drain white rice. In a medium saucepan, melt the butter with a dash of olive oil over medium heat. • Cook corn until slightly tender, 1-2 minutes. Add the water (for the rice) and a generous pinch of salt and bring to the boil. • Stir in rice, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and all water is absorbed, 10 minutes.
• Trim pea pods. • Add pea pods and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave pea pods on high until just tender, 2-4 minutes. • Drain pea pods, then return to the bowl. Allow to cool.
• When the rice has 10 minutes remaining, combine sweet chilli sauce, soy sauce mix and a splash of water in a small bowl. • When the rice has 5 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. When the oil is hot, add chicken gyozas, flat-side down, in a single layer. • Cook until starting to brown, 1-2 minutes. Add the water (for the gyozas) (watch out, it may spatter!) and cover with a lid (or foil). • Cook until the water has evaporated and gyozas are tender and softened, 4-5 minutes. Remove from the heat, then add sweet chilli mixture, tossing gyozas to coat.
• To the bowl with pea pods, add mixed salad leaves and sesame dressing. Toss to coat and season to taste with salt and pepper. • Divide corn rice between bowls. • Top rice with sticky chicken gyozas, sesame pea pod salad and pickled ginger.• Spoon over any remaining glaze. • Sprinkle over crispy shallots to serve. Enjoy!
