Szechuan Glazed Vegetable Gyoza with Irish Chicken
with carrot and edamame cauliflower rice
A recipe conveniently customised just to your liking.
Tags:
Super Quick
•Family Friendly
•Calorie Smart
•Protein Rich
Allergens:
Cereals containing gluten
•Soya
•Wheat
•Sesame
The quantities provided above are averages only.
Total10 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
250 grams
Cauliflower Rice
10 unit(s)
Vegetable Gyoza
(Contains: Cereals containing gluten, Soya, Wheat May be present: Fish, Molluscs, Peanut, Sesame, Celery, Crustaceans, Egg)
1 unit(s)
Onion
2 unit(s)
Carrot
80 grams
Edamame Beans
(Contains: Soya)
½ sachet(s)
Ground Cinnamon
1 sachet(s)
Dried Chilli Flakes
2 unit(s)
Garlic
1 sachet(s)
Soy Sauce
(Contains: Cereals containing gluten, Soya, Wheat)
75 grams
Szechuan Paste
(Contains: Soya)
10 grams
Sesame Seeds
(Contains: Sesame)
320 grams
Irish Chicken Breast
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)2494 kJ
Energy (kcal)596 kcal
Fat16.9 g
of which saturates2.8 g
Carbohydrate57 g
of which sugars21.2 g
Dietary Fiber8.8 g
Protein57.6 g
Salt3.7 g
Trans Fat0.1 g
Potassium96.3 mg
Calcium16.5 mg
Iron0.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Pan with Lid
Cooking steps
1
- Trim the carrot, quarter lengthways then chop into 2cm chunks.
- Halve, peel and chop the onion into small pieces.
- Peel and grate the garlic (or use a garlic press).
- Trim and thinly slice the scallion.
- Place your hand flat on top of the chicken breast and slice through horizontally to make two thin steaks. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
2
- Place a large pot over high heat with a drizzle of oil.
- Fry carrot and onion for 4-5 mins. Season with salt and pepper.
- Reduce the heat to medium-high then add the garlic and half the cinnamon sachet (per 2P). Fry for 30 secs.
- Add a splash of water, cover and cook until veg is tender, another 4-5 mins.
- Add the cauli rice, edamame, chilli flakes (use less if you don't like spice), soy sauce and half the Szechuan sauce and allow to warm through, 2-3 mins. Season to taste with salt and pepper.
3
- Meanwhile, place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the gyozas and fry until golden on the bottom (do not shift to avoid tearing), 4-6 mins.
- Add a splash of water and remaining Szechuan sauce, cover and cook for 2-3 mins more. Remove once cooked.
- Add the chicken steaks to the pan and season with salt and pepper.
- Cook through, 3-6 mins each side. Remove once cooked.
4
- Divide the edamame and cauli rice between bowls.
- Top with chicken steaks and the golden veg gyoza.
- Scatter the sesame seeds over the top.
