Tangy Teriyaki Fried Chicken Strips with Gyoza
with pan-fried veg and rice
A recipe conveniently customised just to your liking.
The quantities provided above are averages only.
Ingredients
2 sachet(s)
Thai Style Spice Mix
150 grams
Rice
1 sachet(s)
Teriyaki Sauce
(Contains: Soya, May contain traces of allergens, Cereals containing gluten, Soya, Wheat)
320 grams
Irish Chicken Breast
1 sachet(s)
Garlic, Ginger & Lemongrass Paste
10 grams
Sesame Seeds
(Contains: Sesame)
1 unit(s)
Carrot
1 unit(s)
Leek
1 sachet(s)
Ketjap Manis
(Contains: Cereals containing gluten, Soya, Wheat)
1 unit(s)
Onion
10 unit(s)
Vegetable Gyoza
(Contains: Fish, Molluscs, Peanut, Sesame, Celery, Crustaceans, Egg, May contain traces of allergens, Cereals containing gluten, Soya, Wheat)
20 milliliter(s)
Sesame Oil
(Contains: Sesame)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Cooking steps
- Rinse the rice to remove excess starch.
- Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover, and cook for 10 mins. Remove from the heat.
- Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
- Trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice.
- Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 3cm long batons.
- Halve, peel and thinly slice the onion.
- Place a pan over high heat with a drizzle of oil.
- Add the gyoza and fry until golden, 4-6 mins. Add a splash of water, cover and cook for 2-3 mins more. Remove once cooked.
- Add the half the Thai spice mix, carrot, lemongrass paste, leek and onion. Fry for 4-5 mins. Season with salt and pepper
- Add a splash of water, cover and cook for another 2-3 mins.
- Slice the chicken breasts lengthways into thin strips (3-4 per person).
- Place a large pan over medium-high heat with a drizzle of oil.
- Once the oil is hot, add the chicken and remaining Thai spice to the pan.
- Fry until golden brown on the outside and cooked through, 3-6 mins on each side. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
- Add the sesame oil, ketjap manis and teriyaki sauce to chicken and allow to warm through.
- Add a splash of water to loosen the sauce if necessary.
- Taste and season with salt and pepper.
- Divide the rice between plates.
- Arrange the veg, chicken and sauce on top.
- Sprinkle the sesame seeds over the top.
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