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

Allergens:
Gluten
Mollusc
Wheat
Sesame
Egg
Soy

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
DifficultyEasy

Ingredients

Serving amount

1 packet

garlic paste

1 packet

jasmine rice

1 bag

Pea Pods

1

cucumber

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

½ packet

sesame dressing

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

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. )

1 packet

Japanese dressing

(Contains Sesame, Soy;)

Not included in your delivery

olive oil

20 g

butter

2 tsp

brown sugar

1.25 cup

water (for the rice)

¼ cup

water (for the gyoza)

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Nutritional Values

Energy (kJ)4508 kJ
Fat36.6 g
of which saturates9.2 g
Carbohydrate128.7 g
of which sugars26.9 g
Protein54.2 g
Sodium2094 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Lid
Large Non-Stick Pan

Instructions

1
1

• 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, 12 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

2
2

• 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.

3
3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • 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 gyozas) (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. Transfer to a serving plate and cover to keep warm.

4
4

• 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.

5
5

• Meanwhile, in a medium bowl, combine mixed salad leaves, cucumber, pea pods and sesame dressing. Season.

6
6

• 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!