Honey-Soy Glazed Chicken & Sesame Fries

Honey-Soy Glazed Chicken & Sesame Fries

with Japanese-Style Pear Salad

Customer Favourite
Read more

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.

Tags:Under 650kcalKid Friendly

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 sachet

mixed sesame seeds

(ContainsSesameMay be presentGluten, Peanuts, Tree Nuts, Milk, Soy)

2 clove


1 packet

chicken thigh



1 bunch

spring onion

1 bag

mixed salad leaves

1 packet

garlic aioli


1 packet

Japanese dressing

(ContainsSesame, Soy)

Not included in your delivery


olive oil

4 tsp


2.5 tbs

soy sauce

(ContainsGluten, Soy)

½ tbs

rice wine vinegar (or white wine vinegar)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2602 kJ
Fat26.6 g
of which saturates3.5 g
Carbohydrate49.5 g
of which sugars21.4 g
Protein44.3 g
Sodium1282 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

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.