Oyster Sauce Chicken & Vegetable Gyoza Bento
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Oyster Sauce Chicken & Vegetable Gyoza Bento

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 fave veggie gyozas and fluffy garlic rice to tie it all together. Now close your eyes and let us transport you to Japan!


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 Time35 minutes
Cooking Time


Serving amount

1 packet

garlic paste

1 packet

jasmine rice

1 bag

Pea Pods



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

1 packet

sesame dressing

(Contains Egg, Gluten, Sesame, Soy, Wheat; May be present: Milk. )

1 packet

japanese-style dressing

(Contains Sesame, Soy;)

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. )

Not included in your delivery

olive oil

20 g


1.25 cup

water (for the rice)

½ tbs

brown sugar

¼ cup

water (for the gyoza)


Nutritional Values

Energy (kJ)4242 kJ
Fat31.2 g
of which saturates9.4 g
Carbohydrate127.3 g
of which sugars26.1 g
Protein53.8 g
Sodium1886 mg
The average adult daily energy intake is 8700 kJ


Medium Saucepan
Large Frying Pan



• 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, 10-15 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 gyozas, 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 gyozas 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!