Pork 'Gyoza' and Teriyaki Chicken Bento

Nutrition per serve

Ingredients

• 100g snow peas
• 1pcs carrot
• 1pcs spring onion
• 1pcs ginger
• 300g free-range chicken thigh fillets
• 50ml teriyaki sauce
• 150g edamame beans
• 40g Japanese dressing
• 20ml rice wine vinegar
• 150g Japanese rice
• 300g pork and ginger dumplings
• 5g toasted sesame seeds
• 50g mixed salad leaves
• 50g aioli mayonnaise
• 2.5g wasabi
• 10ml soy sauce
• 3ml sugar
• 23ml neutral-flavoured oil

Method

1. Step 1 — Prep ingredients
   Bring a small saucepan of water to the boil for the greens. Trim the stems from the snow peas, removing the strings from one side. Shred the carrot using a julienne peeler or coarsely grate with a box grater. Thinly slice the spring onion. Peel and finely grate the ginger. Thinly slice the chicken into strips. Combine the ginger, chicken and teriyaki sauce in a bowl.
2. Step 2 — Cook greens
   Add the snow peas and edamame to the pan of boiling water. Return to the boil and cook for 2 mins. Drain, then rinse under cold water to cool, reserving the pan. Combine the Japanese dressing, rice wine vinegar, 2 tsp soy sauce and ½ tsp sugar in a large bowl. Transfer half the dressing to a separate bowl and set aside for serving.
3. Step 3 — Cook rice
   Rinse the rice until the water runs clear. Put in the reserved pan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
4. Step 4 — Cook dumplings
   Meanwhile, heat 1 tbs oil in a medium frypan over medium-high heat. Cook the dumplings, without turning, for 2-3 mins until golden on one side. Carefully add 60ml (¼ cup) water (take extra care adding water to the hot pan as the oil can spit and the steam created is very hot). Cover and steam for 3 mins or until the dumplings are tender.
5. Step 5 — Stir-fry chicken
   While the dumplings are cooking, heat 2 tsp oil in a medium frypan over high heat. Stir-fry the chicken for 4 mins or until the chicken is cooked through. Scatter over half the sesame seeds.
6. Step 6 — Toss salad and serve
   Add the carrot, greens and salad leaves to the large bowl of dressing and toss to combine. Fluff the rice with a fork. Transfer the rice, dumplings, chicken and salad to a bento box or platter. Drizzle the aioli over the rice, then scatter with the spring onion and remaining sesame seeds. Serve with the wasabi, if desired, and reserved dressing.

Allergens

Soy, Gluten, Sulphites, Wheat, Sesame, Egg