Quick Pan-Fried Chicken Gyoza as an extra
Serves 2
These crisp-bottomed chicken gyoza make for an easy and quick lunchtime meal! A side of savoury sesame broccoli adds extra crunch.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
500 g
Summ! Chicken Gyoza Dumplings with house-made gyoza sauce
(Contains: Soy, Sesame, Wheat)
227 g
Broccoli, florets
1 tbsp
Sesame Seeds
(Contains: Sesame)
1 tbsp
Sesame Oil
(Contains: Sesame)
2 tbsp
Ginger-Garlic Puree
1 tbsp
Soy Sauce
(Contains: Soy, Wheat, Sulphites)
½ tbsp
Cornstarch
1 tbsp
Brown Sugar
Not included in your delivery
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Ensure dumplings are fully thawed before proceeding with the recipe. Heat a large non-stick pan over medium-high heat. When hot, add half the sesame oil, then gyoza flat-side down. Add 1/3 cup water, then cover. Bring water to a boil, then reduce heat to medium.Cook until water evaporates and gyoza bottoms are crispy, 4-6 min. Transfer gyoza to a plate and cover with foil to keep warm.
While gyoza cook, cut broccoli into bite-sized pieces.Combine, soy sauce, brown sugar, ginger-garlic puree, half the cornstarch and 1/3 cup warm water in a small bowl, then whisk until smooth. Carefully wipe pan from step 1 clean with paper towels. Reheat the same pan over medium-high heat. When hot, add remaining sesame oil, then broccoli and 2 tbsp water. Cook, stirring occasionally, until broccoli is tender-crisp, 1-2 min.
Add soy sauce mixture to the pan with broccoli and stir to coat. Cook, stirring occasionally until sauce has thickened, 1-2 min. Season with salt and pepper. Remove broccoli from heat and sprinkle half the sesame seeds over top.
Transfer gyoza sauce to a small bowl, then sprinkle remaining sesame seeds over top. Divide gyoza and sesame broccoli between plates. Serve gyoza sauce alongside for dipping.
