Quick Pan-Fried Pork Gyozas, Chicken & Apple Slaw

Name: Quick Pan-Fried Pork Gyozas, Chicken & Apple Slaw with Peanuts & Sriracha Soy Sauce
Total time: 15 min
Yield: 2
Cuisine: Vietnamese
Ingredients: olive oil; 1 apple; 1 packet sriracha; 1 packet soy sauce mix; 1 packet garlic paste; 1 packet Pork & Chive Gyoza; 1 packet coconut sweet chilli mayonnaise; 1 packet shredded cabbage mix; 1 packet baby spinach leaves; 1 packet crushed peanuts; 1 packet coriander; 1 packet chicken tenderloins

with Peanuts & Sriracha Soy Sauce

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Who would have thought crispy pork gyozas and chicken team delightfully with a bed of bright, crunchy slaw for a textural treat and exciting combo of flavours?! Don't forget a drizzle of sriracha soy sauce and sprinkling of peanuts for a kick of heat and even more crunch.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Over 30g protein

Allergens:

Soja

•Gluten

•Wheat

•Mollusc

•Sesamzaad

•Egg

•Jordnødder

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 Time15 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

apple

1 packet

sriracha

1 packet

garlic paste

1 packet

Pork & Chive Gyoza

1 packet

coconut sweet chilli mayonnaise

1 packet

shredded cabbage mix

1 packet

baby spinach leaves

1 packet

crushed peanuts

1 packet

coriander

1 packet

chicken tenderloins

Not included in your delivery

olive oil

1 packet

soy sauce mix

Nutritional Values

Energy (kJ)2215 kJ

Calories529 kcal

Fat31.1 g

of which saturates3.7 g

Carbohydrate40.2 g

of which sugars15.4 g

Dietary Fibre8.1 g

Protein20.9 g

Sodium2177 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

Cooking Steps

• Thinly slice pear into wedges. • SPICY! Use less sriracha if you're sensitive to heat! In a small bowl, combine sriracha and soy sauce mix. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic paste until fragrant, 1 minute. Transfer to a large bowl.

• Return the 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 to rest. • Return the frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, add gyozas, flat-side down, in a single layer. Cook until starting to brown, 1-2 minutes. • Add a splash of water (watch out, it may spatter!) and cover with a lid or foil. Cook until dumplings are tender and water has evaporated, 4-5 minutes.

TIP: Chicken is cooked through when it is no longer pink inside. TIP: Cook in batches if your pan is getting crowded.

• Meanwhile, to the garlic oil, add coconut sweet chilli mayonnaise, and a pinch of salt and pepper. • Add shredded cabbage mix, baby spinach leaves and pear. Toss to coat.

• Slice chicken. • Divide pear slaw between bowls. • Top with chicken & pan-fried gyozas. Drizzle over sriracha soy sauce. • Garnish with crushed peanuts and spring onion. Enjoy!