Oyster Sauce Chicken & Vegetable Gyoza Bento
with Garlic Rice, Cucumber Sesame Salad & Japanese Dressing
This bento inspired meal combines our favourite Japanese delights. We've got oyster-sauce laced chicken tenders, our fae veggie gyozas and fluffy garlic rice to tie it all together. Now close your eyes and let us transport you to Japan!
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 packet
garlic paste
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1 bag
Pea Pods
1
cucumber
1 packet
oyster sauce
(Contains Gluten, Mollusc, Wheat;)
1 packet
vegetable gyoza
(Contains Gluten, Wheat, Sesame; May be present: Soy. )
1 packet
chicken tenderloins
1 bag
mixed salad leaves
½ packet
sesame dressing
(Contains Egg, Gluten, Sesame, Soy, Wheat; May be present: Milk. )
1 packet
pickled ginger
1 sachet
sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1 packet
Japanese dressing
(Contains Sesame, Soy;)
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
2 tsp
brown sugar
1.25 cup
water (for the rice)
¼ cup
water (for the gyoza)
Nutritional Values
Utensils
Cooking Steps
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook garlic paste until fragrant, 1-2 minutes. Add the water (for the rice) and a generous pinch of salt and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 12 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, trim and roughly chop pea pods. Thinly slice cucumber into rounds. • In a small bowl, combine oyster sauce, the brown sugar and a splash of water.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • 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 (for the gyozas) (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 serving plate and cover to keep warm.
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. • Remove from heat and add oyster sauce mixture, tossing to coat.
TIP: Chicken is cooked through when it is no longer pink inside.
• Meanwhile, in a medium bowl, combine mixed salad leaves, cucumber, pea pods and sesame dressing. Season.
• Bring everything to the table. Divide garlic rice, oyster sauce chicken and cucumber sesame salad between bowls. • Serve vegetable gyozas with Japanese style dressing and pickled ginger. • Sprinkle sesame seeds over chicken to serve. Enjoy!