Top Teriyaki Chicken & Vegetable Gyozas
with Garlic Rice & Cucumber-Sesame Salad
- Eggs
- Gluten
- Sesame
- Soy
- Wheat
- Sulphites
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Milk
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Walnut
- Eggs
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
Jasmine Rice
(May be present: Gluten, Soy, Wheat)
1 packet
Pea Pods
1 packet
Pickled Ginger
1 packet
Sesame Dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat May be present: Milk)
1 sachet
Sesame Seeds
(Contains: Sesame May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat)
1 packet
Teriyaki Sauce
(Contains: Gluten, Sesame, Soy, Wheat)
1 packet
Green Vegetable Gyoza
(Contains: Wheat, Gluten, Sesame, Soy)
330 g
Chicken Tenderloins
1 packet
Shredded Wombok
1 packet
Ponzu
(Contains: Soy, Sulphites May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut)
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
1 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
jasmine rice, the water and a generous pinch of
salt, stir, then bring to the boil.
• Reduce heat to low and cover with a lid.
• Cook for 10 minutes, then remove from heat and
keep covered until the rice is tender and the water is
absorbed, 10 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 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, then 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, then add teriyaki sauce
mixture, tossing to coat.
TIP: Chicken is cooked through when it’s no longer pink
inside.
• Meanwhile, in a medium bowl, combine shredded
wombok, cucumber, pea pods and sesame
dressing.
• Season to taste with salt and pepper.
• Bring everything to the table.
• Divide teriyaki chicken and cucumber-sesame salad
between bowls.
• Sprinkle sesame seeds over chicken.
• Serve with vegetable gyozas, garlic rice, ponzu and
pickled ginger. Enjoy!
