Quick Pan-Fried Pork Gyozas, Chicken & Apple Slaw
with Peanuts & Sriracha Soy Sauce
Who would have thought crispy pork gyozas and chicken team delightfully with a bed of bright, crunchy slaw for a textural treat and exciting combo of flavours?! Don't forget a drizzle of sriracha soy sauce and sprinkling of peanuts for a kick of heat and even more crunch.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
apple
1 packet
sriracha
(May be present: Soy. )
1 packet
garlic paste
1 packet
Pork & Chive Gyoza
(Contains Soy, Gluten, Wheat, Mollusc, Sesame;)
1 packet
coconut sweet chilli mayonnaise
(Contains Egg; May be present: Cashew, Almond, Walnut, Macadamia. )
1 packet
shredded cabbage mix
1 packet
baby spinach leaves
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 packet
coriander
1 packet
chicken tenderloins
Not included in your delivery
olive oil
1 packet
soy sauce mix
(Contains Soy, Gluten, Wheat;)
Nutritional Values
Utensils
Instructions
• Thinly slice pear into wedges. • SPICY! Use less sriracha if you're sensitive to heat! In a small bowl, combine sriracha and soy sauce mix. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic paste until fragrant, 1 minute. Transfer to a large bowl.
• Return the 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. • Return the frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, add gyozas, flat-side down, in a single layer. Cook until starting to brown, 1-2 minutes. • Add a splash of water (watch out, it may spatter!) and cover with a lid or foil. Cook until dumplings are tender and water has evaporated, 4-5 minutes.
TIP: Chicken is cooked through when it is no longer pink inside. TIP: Cook in batches if your pan is getting crowded.
• Meanwhile, to the garlic oil, add coconut sweet chilli mayonnaise, and a pinch of salt and pepper. • Add shredded cabbage mix, baby spinach leaves and pear. Toss to coat.
• Slice chicken. • Divide pear slaw between bowls. • Top with chicken & pan-fried gyozas. Drizzle over sriracha soy sauce. • Garnish with crushed peanuts and spring onion. Enjoy!