Teriyaki Chicken & Vegetable Gyoza Bento
with Garlic Rice & Cucumber Sesame Salad
- Sesame
- Soy
- Eggs
- Gluten
- Wheat
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Milk
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Walnut
This bento inspired meal combines our favourite Japanese delights. we've got teriyaki 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!
Ingredients
1
Cucumber
1 packet
Garlic Paste
1 packet
Japanese Dressing
(Contains: Sesame, Soy;)
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Mixed Salad Leaves
1 packet
Pea Pods
1 packet
Pickled Ginger
1 packet
Sesame Dressing
(Contains: Sesame, Soy, Eggs, Gluten, Wheat; May be present: Milk.)
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Gluten, Soy, Wheat, Milk, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Walnut.)
1 packet
Teriyaki Sauce
(Contains: Sesame, Soy, Gluten, Wheat;)
1 packet
Vegetable Gyoza
(Contains: Sesame, Gluten, Wheat; May be present: Soy.)
330 g
Chicken Tenderloins
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk;)
1.25 cup
water (for the rice)
½ tsp
brown sugar
¼ cup
water (for the gyoza)
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, 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 teriyaki 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 teriyaki 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, teriyaki 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!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the authentic Japanese flavours, with the teriyaki chicken and gyoza being particular highlights.
- Ease of prep: Some found it a bit finicky with lots of ingredients, but most agreed the end result was worth the effort.
- Suggestions: To prevent sticking, try cooking gyoza on baking paper. Some recommend adding extra teriyaki sauce to the chicken.
- Leftovers: Leftovers make great afternoon snacks or late-night suppers, with the teriyaki chicken especially good for later meals.
- Portions: Generous serves satisfied most, with one customer noting it fed three people very well.
