Double Sticky Chicken Gyoza Corn Rice Bowl
with Sesame Pea Pod Salad & Pickled Ginger
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!
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.
Ingredients
1 tin
sweetcorn
1 packet
white rice
(May be present: Wheat, Gluten, Soy. )
1 packet
Pea Pods
1 packet
sweet chilli sauce
2 packet
chicken gyoza
(Contains Gluten, Wheat, Soy, Mollusc, Sesame;)
1 packet
mixed salad leaves
1 packet
sesame dressing
(Contains Egg, Gluten, Sesame, Soy, Wheat; May be present: Milk. )
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
Utensils
Cooking Steps
• Drain sweetcorn. Rinse and drain white rice. In a medium saucepan, melt butter with a dash of olive oil over medium heat. • Cook sweetcorn 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 white 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, in a small bowl, combine with sweet chilli sauce, soy sauce mix and a splash of water. • 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 gyoza) (watch out, it may spatter!) and cover with foil or a lid. • Cook until the water has evaporated and gyoza are tender and softened, 4-5 minutes. • Remove from the heat, then add sweet chilli mixture, tossing gyozas to coat.
TIP: Cook in batches if your pan is getting crowded.
• To the bowl with pea pods, add mixed salad leaves and sesame dressing. Toss to coat and season to taste. • Divide corn rice between bowls. Top rice with sticky chicken gyozas, pea pods sesame salad, and pickled ginger. • Spoon over any remaining glaze. Sprinkle over crispy shallots to serve. Enjoy!