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.
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.
1 packet
Shredded Cabbage Mix
1 packet
Sriracha
(May be present: Soy.)
1 sachet
Crispy Shallots
1 packet
Ginger Lemongrass Paste
1 packet
Vegetable Gyoza
(Contains: Gluten, Sesame, Wheat; May be present: Soy.)
1
Pear
1
Cucumber
330 g
Chicken Tenderloins
1 packet
Mixed Salad Leaves
1 tbs
soy sauce
(Contains: Soy; May be present: Gluten.)
1 drizzle
olive oil
¼ cup
water
• Roughly chop cucumber.
• Thinly slice pear into wedges.
• 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.
• 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.
• Divide salad between bowls. Top with chicken, veggie potstickers and drizzle over soy ginger dressing.
• Sprinkle over crispy shallots. Enjoy!