Sticky Chicken Gyoza Corn Rice Bowl

Name: Sticky Chicken Gyoza Corn Rice Bowl with Sesame Pea Pod Salad & Pickled Ginger
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: olive oil; 1 tin sweetcorn; 20 g butter; 1.25 cup water (for the rice); 1 packet white rice; 1 packet Pea Pods; 1 packet sweet chilli sauce; 1 packet soy sauce mix; 1 packet chicken gyoza; ¼ cup water (for the gyoza); 1 packet mixed salad leaves; 1 packet pickled ginger; 1 sachet crispy shallots

with Sesame Pea Pod Salad & Pickled Ginger

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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!

Allergens:

Milk

•Soy

•Gluten

•Wheat

•Molluscs

•Sesame

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

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: Gluten, Wheat, Soy, 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)

Nutritional Values

Energy (kJ)3008 kJ

Calories719 kcal

Fat24.7 g

of which saturates9.6 g

Carbohydrate107.7 g

of which sugars18 g

Dietary Fibre23.1 g

Protein20.9 g

Sodium2332 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

PDF

• 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!