Golden Veggie Gyozas, Chicken & Cucumber Salad
with Sesame Peanut Dressing
We are the experts in adding our fave veggie gyozas into every and any meal. In this new fusion dish, add pan-seared golden gyozas & chicken to this delectable cucumber salad. It’s made even better once you drizzle the sesame peanut dressing over the top.
Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Pea Pods
1 packet
Sesame Dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat; May be present: Milk.)
330 g
Chicken Tenderloins
1 packet
Vegetable Gyoza
(Contains: Gluten, Sesame, Wheat; May be present: Soy.)
1 packet
Japanese Dressing
(Contains: Sesame, Soy;)
1 packet
Mixed Salad Leaves
1 packet
Coriander
1 packet
Peanut Butter
(Contains: Peanuts; May be present: Almond, Brazil nut, Cashew, Sesame.)
Not included in your delivery
1 tsp
vinegar (white wine or red wine)
1 tsp
brown sugar
1 drizzle
olive oil
1 tsp
soy sauce
(Contains: Soy; May be present: Gluten.)
¼ cup
water (for the gyoza)
0.38 cup
water (for the sauce)
Utensils
Cooking Steps
• Trim and thinly slice pea pods lengthways.
• Thinly slice pear(see ingredients) into wedges.
• 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 until starting to brown, 1-2 minutes. Add the water (for the gyoza) and cover with a lid or foil (watch out, the water may spatter!).
• 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.
TIP: Chicken is cooked through when it is no longer pink inside.
• In a small bowl, add sesame dressing, crushed peanuts, the vinegar, brown sugar and low sodium soy sauce, stirring to combine.
• Wipe out frying pan and return to medium-high heat, add dressing to pan, cook stirring until thickened, 1 minute.
• In a large bowl, combine pea pods, pear, mixed salad leaves and Japanese-style dressing. Season with salt and pepper.
• Divide pea pod salad between bowls. Top with pan golden veggie gyozas, chicken and spoon over sesame peanut dressing.
• Tear over coriander to serve. Enjoy!
