Dumpling Salad with Irish Chicken
with edamame and gochujangCalories
:
661 kcalProtein
:
51.2g proteinTotal
:
10 minutesDifficulty
:
EasySuper Quick
Quick Prep
Protein Rich
Extra spicy
Allergens:
- Soya
- Wheat
- Cereals containing gluten
- Peanut
- Sesame
- Fish
- Molluscs
- Peanut
- Sesame
- Celery
- Crustaceans
- Egg
- May contain traces of allergens
A recipe conveniently customised just to your liking
Ingredients
Serving amount
80 grams
Frozen Edamame Beans
(Contains: Soya)
2 sachet(s)
Gochujang Paste
(Contains: Soya)
1 sachet(s)
Sweet Asian Sauce
(Contains: Soya, Wheat, Cereals containing gluten)
260 grams
Diced Irish Chicken Breast
2 unit(s)
Cucumber
125 grams
Cherry Tomatoes
20 grams
Peanuts
(Contains: Peanut)
5 grams
Coriander
10 grams
Sesame Seeds
(Contains: Sesame)
1 unit(s)
Carrot
1 unit(s)
Lime
10 unit(s)
Vegetable Gyoza
(Contains: Soya, Wheat, Cereals containing gluten May be present: Fish, Molluscs, Peanut, Sesame, Celery, Crustaceans, Egg)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)2766 kJ
Energy (kcal)661 kcal
Fat26.3 g
of which saturates3.5 g
Carbohydrate59.2 g
of which sugars23.2 g
Dietary Fiber9.5 g
Protein51.2 g
Cholesterol0.3 mg
Salt6.2 g
Trans Fat0.1 g
Potassium671.1 mg
Calcium47.5 mg
Iron2.1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Cooking steps
1
- Place a pan over medium-high heat with a drizzle of oil.
- Fry the chicken for 8-10 mins. Remove once cooked. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Add the gyozas and fry until golden on the bottom (do not shift to avoid tearing), 4-6 mins.
- Add a splash of water, cover and cook for 2-3 mins more.
2
- Meanwhile, trim the carrot then coarsely grate (no need to peel).
- Trim the cucumber, then halve lengthways. Chop into roughly 1cm wide, 5cm long batons.
- Halve the cherry tomatoes. Quarter the lime.
- Roughly chop the coriander (stalks and all).
3
- In a large bowl make the dressing by mixing the gochujang paste, sweet Asian sauce and juice from half the lime wedges.
4
- Toss the carrot, edamame, cucumber, cherry tomatoes and half the coriander with the spicy dressing.
- Season to taste with salt, pepper and lime juice.
- Divide the tossed salad between plates and top with the pan-fried gyozas.
- Scatter over the peanuts, sesame seeds and remaining coriander.
