Chicken, Veggie Gyozas & Ginger-Soy Mayo
with Sesame Potatoes & Salad
Who doesn’t love a dumpling? These little veggie-packed parcels of joy will put a smile on any face, especially dipped in a creamy plant-based mayo. Served alongside sesame-crusted potatoes and a refreshing salad, we can’t wait to dig in!
We’ve added spring onion to this recipe. It may be a little different to what’s pictured, but just as delicious!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Soy)
1 packet
Mixed Salad Leaves
1
Tomato
320 g
Chicken Breast
1 packet
Plant-Based Mayo
(May be present: Soy, Sesame, Fish, Eggs)
1 packet
Japanese Dressing
(Contains: Sesame, Wheat, Gluten, Soy; May be present: Fish, Eggs)
2 packet
Potato
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Soy)
1 packet
Ginger Paste
1 packet
Vegetable Gyozas
(Contains: Sesame, Wheat, Gluten; )
1 packet
Soy Sauce Mix
(Contains: Wheat, Gluten, Soy; )
1
Spring Onion
1
Cucumber
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into small chunks. • Place potato on a lined oven tray. Drizzle with olive oil, add sesame seeds, season with salt and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the potato chunks between two trays.
• Meanwhile, cut tomato into thin wedges. Slice cucumber into half-moons. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook ginger paste, until fragrant, 1 minute. Transfer to a small bowl. • Add soy sauce mix, plant based mayo and the brown sugar to ginger oil mixture and stir to combine.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken steaks until cooked through, 5-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate to rest. • Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, add vegetable gyozas, 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 tightly with foil or a lid. • Cook until the water has evaporated and gyozas are tender and softened, 4-5 minutes. TIP: Chicken is cooked when it is no longer pink inside.
• Meanwhile, in a medium bowl, combine mixed salad leaves, tomato, cucumber, Japanese style dressing and a drizzle of olive oil. • Season with salt and pepper.
• Slice chicken. • Divide sesame potato chunks, chicken, vegetable gyozas and Japanese mixed leaf salad between plates. • Spoon ginger-soy mayo sauce over gyozas and garnish with spring onion to serve. Enjoy!
