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Honey-Soy Chicken & Toasted Sesame Sauce

Honey-Soy Chicken & Toasted Sesame Sauce

with Kumara Fries & Pear Salad

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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!

Allergens:SesameGlutenSoyEggs

Always refer to the product label for the most accurate ingredient and allergen information.

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

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)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2670 kJ
Fat28.4 g
of which saturates4.2 g
Carbohydrate53.1 g
of which sugars35.4 g
Dietary Fiber0 g
Protein37.2 g
Cholesterol0 mg
Sodium1380 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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!

4

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.

5

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.

6

Slice the chicken. Divide the kumara fries, pear salad and honey soy chicken between plates. Serve with the toasted sesame sauce.