Chicken, Veggie Potstickers & Sesame-Miso Salad
with Garlic Chilli Oil & Crispy Shallots
Flavour is guaranteed in this Asian fusion dish. With chicken, veggie potstickers, miso rainbow salad and an easy garlic chilli oil, this umami dish easily gets our tick of approval.
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
½
lemon
1 packet
miso paste
(Contains Soy, Gluten, Wheat;)
1 packet
sesame dressing
(Contains Egg, Gluten, Sesame, Soy, Wheat; May be present: Milk. )
1 packet
garlic paste
pinch
chilli flakes
1 packet
chicken tenderloins
1 packet
vegetable gyoza
(Contains Gluten, Wheat, Sesame; May be present: Soy. )
1 packet
deluxe salad mix
1 packet
mixed salad leaves
1 sachet
crispy shallots
Not included in your delivery
olive oil
½ tbs
honey
½ tbs
low sodium soy sauce
(Contains Gluten/Gluten, Soy;)
¼ tsp
brown sugar
¼ cup
water
Nutritional Values
Utensils
Cooking Steps
• Thinly slice cucumber into rounds. Slice lemon into wedges. • In a large bowl, combine miso paste, sesame dressing, the honey and a squeeze of lemon juice. Set aside.
• In a small heatproof bowl, combine garlic paste, the low sodium soy sauce, brown sugar and a pinch of chilli flakes (if using). • In a large frying pan, heat olive oil (1 tbs for 2 people / 2 tbs for 4 people) over high heat, until just smoking, 30 seconds - 1 minute, then carefully pour the oil over the garlic mixture. Set aside.
TIP: The hot oil will bubble up and 'cook' the garlic.
• 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. • Return frying pan to 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 until starting to brown, 1-2 minutes. Add the water (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.
TIP: Chicken is cooked through when it is no longer pink inside.
• Slice chicken. • To bowl with miso dressing, add deluxe salad mix, mixed salad leaves and cucumber, tossing to coat. Season to taste. • Divide sesame miso rainbow salad between bowls. Top with chicken and veggie potstickers. • Garnish with crispy shallots. Serve with garlic chilli oil and remaining lemon wedges. Enjoy!