Chicken, Veggie Potstickers & Sesame-Miso Salad
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Chicken, Veggie Potstickers & Sesame-Miso Salad

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.

Allergens:
Soy
•Gluten
•Wheat
•Egg
•Sesame
•Gluten/Gluten

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.

Preparation Time25 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

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

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Nutritional Values

Energy (kJ)3013 kJ
Calories720 kcal
Fat35.7 g
of which saturates6.5 g
Carbohydrate57.9 g
of which sugars17.3 g
Dietary Fibre7.2 g
Protein47.6 g
Sodium1048 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan
•Lid

Cooking Steps

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• 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!