Honey-Soy Chicken & Toasted Sesame Sauce
with Kumara Fries & Pear Salad
Who doesn’t love the classic combo of honey and soy? We teamed this signature mix with succulent chicken, baked kumara fries and a refreshing Asian-style pear salad for a meal that you won’t be able to resist!
Always refer to the product label for the most accurate ingredient and allergen information.
2
kumara
1 sachet
sesame seeds
(ContainsSesameMay be presentGluten, Peanuts, Tree Nuts, Milk, Soy)2 clove
garlic
1 packet
chicken thighs
1 packet
mayonnaise
(ContainsEggs)½ packet
sesame oil blend
(ContainsSesame)1
cucumber
½
carrot
1
pear
1 bag
mixed salad leaves
½ packet
Japanese dressing
(ContainsSesame, Soy)Not included in your delivery
olive oil
4 tsp
honey
2.5 tbs
soy sauce (for the chicken)
(ContainsGluten, Soy)1 tsp
sugar
1 tsp
rice wine vinegar
1 tsp
soy sauce (for the sauce)
(ContainsGluten, Soy)
Preheat the oven to 240°C/220°C fan-forced. Cut the kumara (unpeeled) into 1cm fries. Place on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.
TIP: Cut the kumara to size so it cooks in time.
While the fries are baking, heat a large frying pan over a medium-high heat. Add the sesame seeds and toast, tossing, until browned, 2-3 minutes. Transfer to a small bowl. Finely chop the garlic. In a medium bowl, combine the garlic, honey and soy sauce (for the chicken) and mix well. Add the chicken thigh and toss to coat.
Return the frying pan to a medium heat with a drizzle of olive oil. Using tongs, pick up the chicken and let the excess marinade drip back into the bowl. Add the chicken to the hot pan and cook, turning, until browned and cooked through, 10-14 minutes. In the last 5 minutes of cook time, increase the heat to medium-high, then add the remaining marinade and cook until reduced slightly. TIP: The marinade will darken and caramelise – this adds to the flavour!
While the chicken is cooking, combine the mayonnaise, sugar, sesame oil blend (see ingredients), rice wine vinegar, toasted sesame seeds and soy sauce (for the sauce) in a second medium bowl.
Thinly slice the cucumber into half-moons. Grate the carrot (see ingredients), unpeeled. Thinly slice the pear. In a large bowl, add the cucumber, carrot, pear and mixed salad leaves. Add the Japanese dressing (see ingredients) and toss to coat.
Slice the chicken. Divide the kumara fries, pear salad and honey soy chicken between plates. Serve with the toasted sesame sauce.