Sticky Chicken Gyoza Corn Rice Bowl
with Bacon, Sesame Green Bean 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.
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
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1 packet
Trimmed Green Beans
1 packet
sweet chilli sauce
1 packet
Soy Sauce Mix
(Contains Gluten, Soy, Wheat;)
1 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
1 packet
diced bacon
(May be present: Soy. )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1 cup
water (for the rice)
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.
• Add trimmed green beans and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave green beans on high until just tender, 2-4 minutes. • Drain green beans, 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. • In a second large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl.
• To the bowl with green beans, add mixed salad leaves and sesame dressing. Top with diced bacon. Toss to coat and season to taste. • Divide corn rice between bowls. Top rice with sticky chicken gyoza, green beans sesame salad, and pickled ginger. • Spoon over any remaining glaze. Sprinkle over crispy shallots to serve. Enjoy!