Teriyaki Chicken & Vegetable Gyoza Bento

• 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 a lid (or foil).
• 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 pan from heat, then add teriyaki sauce
mixture. Toss 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 to taste with salt and pepper.