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Veggie Potstickers, Chicken & Ginger Cabbage Salad
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Veggie Potstickers, Chicken & Ginger Cabbage Salad

Veggie Potstickers, Chicken & Ginger Cabbage Salad

with Sriracha & Crispy Shallots

Give tasty chicken and veggie gyozas some heat with a sriracha-mayo drizzle and you have flavourful potstickers to go with a delicious ginger salad bowl. The salad is so flavourful, you won't even miss the usual rice in this dish.

Tags:
Over 30g protein
Allergens:
Gluten
Soja
Wheat
Sesamzaad
Egg

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 Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1

Pear

1

Vegetable Gyoza

1

Chicken Tenderloins

1

Ginger Lemongrass Paste

1

Mayonnaise

1

Shredded Cabbage Mix

1

Mixed Salad Leaves

1

Sriracha

1

Crispy Shallots

1

Cucumber

Not included in your delivery

1

olive oil

water

soy sauce

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Nutritional Values

Energy (kJ)2751 kJ
Calories658 kcal
Fat32.3 g
of which saturates5.6 g
Carbohydrate54.3 g
of which sugars13.1 g
Dietary Fibre5.3 g
Protein50.7 g
Sodium1236 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Roughly chop cucumber. • Thinly slice pear into wedges.

2

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • 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 (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 plate. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Heat a large frying pan over medium-high heat with a drizzle of olive oil. • 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 (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 plate. • Wash and dry the 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. Transfer to a plate to rest.

TIP: Chicken is cooked through when it is no longer pink inside.

3

• In a small heatproof bowl, combine ginger lemongrass paste and a drizzle of olive oil. Microwave in 10 second bursts, until fragrant. Stir in the soy sauce, sriracha and mayonnaise until combined. • In a large bowl, combine shredded cabbage, mixed salad leaves, pear and cucumber. Season to taste.

4

• Divide salad between bowls. Top with veggie potstickers and drizzle over soy ginger dressing. • Sprinkle over crispy shallots. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide salad between bowls. Top with chicken, veggie potstickers and drizzle over soy ginger dressing. • Sprinkle over crispy shallots. Enjoy!

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