Teriyaki Veg Gyoza with Chicken
with sweetcorn rice
This veggie stir-fry might sound complex, but thanks to our ready-to-cook gyoza, it comes together with minimal hands-on time. Amp up the Asian-inspired flavour with teriyaki sauce and Thai spice mix.
Tags:
Quick
•Family Friendly
Allergens:
Cereals containing gluten
•Soya
•Wheat
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
150 grams
Jasmine Rice
1 unit(s)
Carrot
100 grams
Green Beans
1 sachet(s)
Teriyaki Sauce
(Contains: Cereals containing gluten, Soya, Wheat May be present: Soya)
1 pack(s)
Coconut Milk
1 unit(s)
Ginger
1 pack(s)
Sweetcorn
2 sachet(s)
Thai Style Spice Mix
1 sachet(s)
Ketjap Manis
(Contains: Soya, Wheat)
1 unit(s)
Chilli
10 unit(s)
Vegetable Gyoza
(Contains: Cereals containing gluten, Soya, Wheat May be present: Fish, Molluscs, Peanut, Sesame, Celery, Crustaceans, Egg)
260 grams
Diced Irish Chicken Breast
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Butter
Nutrition Values
Energy (kJ)3925 kJ
Energy (kcal)938 kcal
Fat28.1 g
of which saturates16.4 g
Carbohydrate125.5 g
of which sugars27.1 g
Dietary Fiber6.8 g
Protein52.8 g
Cholesterol0 mg
Salt5.55 g
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
•Sieve
•Grater
•Pan with Lid
•Pot with Lid
Cooking Steps
1
- 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 with the lid and cook for 12 mins.
- Remove the pot from the heat and keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Drain the sweetcorn in a sieve.
- Peel and grate the ginger. Use a teaspoon to easily scrape away the peel.
- Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
- Trim the green beans.
- Halve, deseed and finely chop the chilli.
3
- Place a large pan over high heat with a drizzle of oil.
- Fry the carrot and green beans for 5-6 mins. Season with salt and pepper.
- Add a splash of water, cover and cook until tender, 2-3 mins.
- Once cooked, remove from the pan and set aside.
NOTE: Adding chicken? Add to the hot pan and fry until cooked through, 8-10 mins. Remove before adding the veg. Stir back into the sauce just before serving.
4
- Return the pan to medium heat with a drizzle of oil.
- Fry ginger and Thai spice for 30 secs. Add teriyaki, coconut milk, half the chilli (use less you don't like spice) and ketjap manis.
- Bring the sauce to a simmer. Season to taste with salt and pepper.
- Add the the gyozas to the sauce. Cover and cook for 3-5 mins.
- Turn the gyozas and cook for another 2-3 mins.
TIP: Turn carefully to avoid tearing.
5
- Once the rice is cooked, carefully stir through the drained sweetcorn along with a knob of butter.
- Season to taste with salt and pepper.
6
- Divide the rice between bowls.
- Top with pan-fried veg and gyoza.
- Spoon remaining chilli and any remaining sauce over the top.
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