Chicken gyoza with green rice

Name: Chicken gyoza with green rice
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 1 tbsp reduced salt soy sauce, plus an extra 1⁄2 tsp to serve; 1 lime, juice; 1 tsp maple syrup; 120 g frozen edamame beans; 240 g pack frozen itsu Chicken Gyoza; 1 tbsp Vegetable oil; 2 salad onions, finely sliced (greens and whites separated); 1 tsp finely grated ginger; ½ pointed spring cabbage (about 250g), shredded; 250 g pack microwaveable wholegrain rice; 1 tsp Japanese rice vinegar; Few drops chiu chow chilli oil (optional)

A healthy, flavour-packed dinner for two, with quick-to-cook frozen gyoza and stir-fried rice full of green veg.

5 out of 5 stars(2) Rate this recipe

Low in saturated fat2 of your 5 a day

Serves2
CourseMain meal
Prepare15 mins
Cook10 mins
Total time25 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

1 tbsp reduced salt soy sauce, plus an extra 1⁄2 tsp to serve
1 lime, juice
1 tsp maple syrup
120g frozen edamame beans
240g pack frozen itsu Chicken Gyoza
1 tbsp Vegetable oil
2 salad onions, finely sliced (greens and whites separated)
1 tsp finely grated ginger
½ pointed spring cabbage (about 250g), shredded
250g pack microwaveable wholegrain rice
1 tsp Japanese rice vinegar
Few drops chiu chow chilli oil (optional)

Method

In a small bowl, mix 1 tbsp soy sauce, the lime juice and maple syrup with 2 tsp water; set aside. Bring a saucepan of water to the boil, add the edamame beans and boil for 5 minutes, then drain and set aside.
Meanwhile, put 2cm water in a large saucepan and set over a medium heat with the water simmering. Sit a heatproof sieve in the pan. Put the gyoza in the sieve, cover with a lid (don’t worry if it’s not watertight) and steam for 8 minutes.
Heat the oil in a large frying pan or wok over a high heat. Once smoking hot, add the onion whites, ginger and cabbage and stir-fry for 2 minutes until wilted. Tip in the drained edamame, rice and soy sauce mixture. Stir-fry for 2 minutes until everything is piping hot.
Stir the onion greens through the rice and divide between plates. Top with the steamed gyoza. Mix the remaining 1⁄2 tsp soy sauce, the vinegar and chilli oil, if using, and drizzle over the gyoza to serve.