• 2 x 450g pots 
chicken stock
  • 1 red chilli, sliced
  • 240g baby vegetable stir-fry
  • 1 tbsp vegetable oil
  • 170g chicken gyoza


  1. 1

    Pour the chicken stock into a saucepan and bring to a simmer. Season with salt, add half the sliced chilli and simmer gently for 3-4 minutes.

  2. 2

    Pick out the baby sweetcorn, coriander and red onion from the stir-fry pack. Chop the corn into 2-3cm pieces and add to the stock. Chop the coriander stalks and add to the stock, putting the leaves aside to garnish. Slice the red onion and set aside to garnish.

  3. 3

    Heat the oil in a frying pan on a medium heat and fry the gyoza on both sides for 2-3 minutes, until crisp and golden. Add the rest of the stir-fry pack to the stock and bring to the boil. Add the gyoza and simmer for 1-2 minutes. Season to taste.

  4. 4

    Ladle into bowls and scatter
 with the spring onions, remaining chilli and the reserved coriander leaves. Add 2-3 tsp 
from the dipping sauce that comes with the gyoza pack
 to each bowl.

Nutritional Details

Each serving provides
  • Energy 1390kj 332kcal 17%
  • Fat 12.5g 18%
  • Saturates 2.1g 11%
  • Sugars 10.1g 11%
  • Salt 2.2g 37%

% of the Reference Intakes

Typical values per 100g: Energy 226kj/54kcal

Each serving provides

3.7g carbohydrate 1.1g fibre 4.6g protein

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