Oyster Sauce Chicken & Vegetable Gyoza Bento
with Garlic Rice, Cucumber Sesame Salad & Japanese Dressing- Milk
- Gluten
- Molluscs
- Wheat
- Sesame
- Eggs
- Soy
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
- Walnut
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!
Ingredients
1 packet
garlic paste
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1 bag
Pea Pods
1
cucumber
1 packet
oyster sauce
(Contains: Gluten, Molluscs, 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: Gluten, Wheat, Sesame, Eggs, Soy; 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: Wheat, Gluten, Soy, Milk, Peanuts, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
1.25 cup
water (for the rice)
½ tbs
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 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!
