HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHoney Soy Glazed Chicken
Honey Soy-Glazed Chicken

Honey Soy-Glazed Chicken

with Creamy Slaw & Sesame Fries

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When honey, soy sauce and a hot pan collide you get these deliciously caramelised chicken breast steaks. Served next to your new favourite side dish – golden sesame fries – this meal will keep you coming back for more!

This recipe is under 650kcal per serving.

Tags:Kid FriendlyUnder 650kcal

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

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



½ sachet

mixed sesame seeds


2 clove


1 bunch

spring onion



1 packet

chicken breast

1 packet

smokey aioli


1 bag

slaw mix

Not included in your delivery

olive oil

2 tbs

soy sauce

(ContainsGluten, Soy)

1 tbs


½ tbs

vinegar (rice wine or white wine)

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2451 kJ
Fat28.4 g
of which saturates3.9 g
Carbohydrate48.8 g
of which sugars24.2 g
Protein40.3 g
Sodium1096 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the potato into fries. Place the fries and mixed sesame seeds (see ingredients) on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat, spread out evenly, then bake until tender, 20-25 minutes.


While the fries are baking, finely chop the garlic. Thinly slice the spring onion and cucumber. Place your hand flat on top of the chicken breast and slice through horizontally to make two thin steaks.


In a medium bowl, combine the garlic, soy sauce, honey and 1/2 the vinegar. Add the chicken and turn to coat. In a large bowl, combine the smokey aioli with the remaining vinegar. Set aside.


In a large frying pan, heat a drizzle of olive oil over a medium heat. Using tongs, pick up the chicken and let the excess marinade drip back into the bowl. Cook the chicken, turning, until browned and cooked through, 3-5 minutes. Transfer to a plate. Return the frying pan to a medium-high heat, then add the remaining marinade and simmer until reduced slightly, 2 minutes.

TIP: The chicken is cooked through when it's no longer pink inside.


Add the slaw mix, spring onion and cucumber to the aioli dressing. Season with salt and pepper. Toss well to combine.


Slice the honey soy-glazed chicken. Divide the chicken, sesame fries and creamy slaw between plates. Spoon over any remaining glaze to serve.