This magical meal is made in a flash but tastes like hours of effort went into it. The classic combination of honey and soy speaks for itself, while Japanese dressing on a crisp salad and sesame fries add an extra twist.
This recipe is under 650kcal per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
mixed sesame seeds(ContainsSesameMay be presentGluten, Peanuts, Tree Nuts, Milk, Soy)
mixed salad leaves
Japanese dressing(ContainsSesame, Soy)
soy sauce(ContainsGluten, Soy)
rice wine vinegar (or white wine vinegar)
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into fries. Place the fries and mixed sesame seeds on a lined oven tray. Season with salt and drizzle with olive oil. Toss to coat, then spread out in a single layer and bake until tender, 20-25 minutes.
While the fries are baking, finely chop the garlic. In a medium bowl, combine the garlic, soy sauce, honey and rice wine vinegar. Add the chicken thigh and toss to coat. Set aside.
Thinly slice the pear and spring onion.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Using tongs, pick up the chicken and let the excess marinade drip back into the bowl. Cook the chicken, turning occasionally, until browned and cooked through, 10-14 minutes. In the last 2 minutes of cook time, add the remaining marinade and simmer until reduced slightly.
TIP: The marinade will darken and caramelise, this adds to the flavour!
In a second medium bowl, combine the mixed salad leaves, pear and 1/2 the spring onion. Add the Japanese dressing and toss to coat.
Slice the honey-soy glazed chicken. Divide the chicken, sesame fries and Japanese-style pear salad between plates. Spoon over any excess glaze and garnish with the remaining spring onion. Serve with the garlic aioli.