Chicken & Golden Veggie Gyozas & Cucumber Salad
with Sesame Peanut Dressing
We are the experts in adding our fave chicken & veggie gyozas into every and any meal. In this new fusion dish, add pan-seared golden gyozas to this delectable cucumber salad. It’s made even better once you drizzle the sesame peanut dressing over the top.
This recipe is under 650kcal per serving.
We’ve replaced the pea pods in this recipe with cucumber 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
cucumber
1 packet
celery
1 packet
vegetable gyoza
(Contains Gluten, Wheat, Sesame; May be present: Soy. )
1 packet
peanut butter
(Contains Peanut; May be present: Sesame, Almond, Brazil Nut, Cashew. )
1 packet
sesame dressing
(Contains Egg, Gluten, Sesame, Soy, Wheat; May be present: Milk. )
1 packet
mixed salad leaves
1 packet
japanese-style dressing
(Contains Sesame, Soy;)
1 packet
coriander
1 packet
chicken tenderloins
Not included in your delivery
olive oil
¼ cup
water (for the gyoza)
⅓ cup
water (for the sauce)
1 tsp
vinegar (white wine or rice wine)
1 tsp
brown sugar
1 tsp
low sodium soy sauce
(Contains Gluten/Gluten, Soy;)
Nutritional Values
Utensils
Cooking Steps
• Trim and thinly slice pea pods lengthways. Finely chop celery.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • When the oil is hot, add vegetable gyoza, flat-side down, in a single layer. (Cook in batches if your pan is getting crowded). • 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. Transfer to a bowl and cover to keep warm. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. Transfer to a plate to rest.
TIP: Chicken is cooked through when it is no longer pink inside.
• Wipe out frying pan and return to medium-high heat. • Whisk peanut butter and the water (for the sauce), until well combined, 1 minute. • Remove from heat, and add sesame dressing, the vinegar, brown sugar and low sodium soy sauce, stirring to combine.
• Slice chicken. • In a large bowl, combine pea pods, celery, mixed salad leaves and Japanese style dressing. Season with salt and pepper. • Divide pea pod salad between bowls. Top with pan fried veggie gyozas and chicken. Spoon over sesame peanut dressing. • Tear over coriander. Enjoy!