Bento Style Honey Sriracha Chicken Gyozas
with Pickled Cucumber, Young Pea Pods and Crispy Onions
Pronounced gee-oh-zuh, our Bento Style Honey Sriracha Chicken Gyozas are served atop rice with plenty of fresh veg sides in a bento (Japanese for 'lunchbox') inspired dish.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150 grams
Jasmine Rice
1 unit(s)
Baby Cucumber
15 milliliter(s)
Rice Vinegar
25 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
80 grams
Young Pea Pods
2 unit(s)
Garlic Clove
1 pack(s)
Chicken Gyozas
(Contains Soya, Sulphites, Cereals containing gluten, Sesame May contain Peanut, Cereals containing gluten, Crustaceans, Egg, Fish, Milk, Molluscs)
15 grams
Sriracha Sauce
15 grams
Honey
1 sachet(s)
Crispy Onions
(Contains Cereals containing gluten)
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tsp
Sugar for the Pickle
3 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
In the meantime, trim the cucumber, then pop onto a board and use a rolling pin to gently smack it a few times until split. Cut into roughly 2cm chunks.
In a medium bowl, add the cucumber, rice vinegar, sugar for the pickle (see pantry for amount) and half the soy sauce. Add a pinch of salt, then mix together. Set aside to pickle.
Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the young pea pods to the pan and stir-fry until tender, 2-3 mins.
Meanwhile, peel and grate the garlic (or use a garlic press).
Once the pea pods are tender, add the garlic and stir fry, 1 min. Season with salt and pepper.
When cooked, transfer the veg to a bowl and wipe the pan clean.
Put the frying pan back on medium-high heat with a drizzle of oil.
Once hot, add the gyozas and fry until golden on the bottom, 2-3 mins. Don't move the gyozas around whilst frying to avoid tearing.
Once golden, remove from the heat, then add 1 tbsp water to the pan. Pop back on medium-low heat and immediately cover with a lid or some foil.
Cook until the gyozas are piping hot, 3-4 mins. Remove from the heat.
While the gyozas are cooking, in a small bowl, mix the sriracha, honey and remaining soy sauce together.
When the rice is ready, pour in the pickling liquid from the cucumber and fluff it up with a fork.
Share the rice between your serving bowls.
Arrange the chicken gyoza over one section of the rice. Drizzle your honey sriracha sauce and mayonnaise (see pantry for amount) over the gyoza.
Serve the smacked cucumber and pea pods over the remaining two sections and sprinkle the crispy onions over everything to finish.
Alternatively, serve in everything in separate dishes for a sharing experience!
Enjoy!
