Double Asian-Style Glazed Chicken & Sesame Fries
with Kohlrabi Slaw & Garlic Aioli- Wheat
- Gluten
- Sesame
- Soy
- Eggs
- Fish
- Eggs
- May contain traces of allergens
- Soy
Ingredients
2
Garlic
1
Kohlrabi
640 g
Chicken Breast
1 packet
Japanese Dressing
(Contains: Wheat, Gluten, Sesame, Soy; May be present: Fish, Eggs)
1 packet
Slaw Mix
2 packet
Potato
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Soy)
1 packet
Garlic Aioli
(Contains: Soy, Eggs; )
1 packet
Soy Sauce Mix
(Contains: Wheat, Gluten, Soy; )
sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Soy)
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries on a lined oven tray. Sprinkle over mixed sesame seeds, drizzle with olive oil and season with salt. Toss to coat, spread out evenly, then bake until tender, 20-25 minutes. Little cooks: Help with sprinkling over the sesame seeds and tossing the fries.
• Meanwhile, finely chop garlic. • Grate kohlrabi.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large bowl, combine garlic, soy sauce mix and the honey. Add chicken and turn to coat. Set aside. Little cooks: Take charge by combining the sauces!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Using tongs, pick up chicken and let excess marinade drip back into the bowl. • Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • In the last minute of cook time, add the remaining marinade and simmer until slightly reduced. TIP: Chicken is cooked through when it's no longer pink inside. TIP: The marinade will darken and caramelise, this adds to the flavour!
• While the chicken is cooking, combine slaw mix and kohlrabi in a medium bowl. • Add Japanese dressing and toss to coat.
• Divide honey-soy glazed chicken, sesame fries and Japanese-style kohlrabi slaw between plates. • Spoon remaining marinade over chicken. Dollop with garlic aioli to serve. Enjoy! Little cooks: Add the finishing touch by dolloping over the garlic aioli!
