Honey-Soy Glazed Chicken & Sesame Fries
with Japanese-Style Pear Salad & Plant-Based Aioli
- Sesame
- Wheat
- Gluten
- Soy
- Eggs
- Soy
- May contain traces of allergens
- Fish
- Eggs
Ingredients
sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Soy)
1 packet
Mixed Salad Leaves
320 g
Chicken Breast
1 packet
Japanese Dressing
(Contains: Sesame, Wheat, Gluten, Soy; May be present: Fish, Eggs)
1
Pear
1
Spring Onion
2 packet
Potato
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Soy)
1 packet
Garlic Aioli
(Contains: Soy, Eggs; )
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries and black sesame seeds on a lined oven tray. Drizzle with olive oil, then season with salt. Toss to coat, spread out evenly, then bake until tender, 20-25 minutes.
Little cooks: Help with sprinkling over the sesame seeds and tossing the fries.
• Meanwhile, finely chop garlic. Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine garlic, the soy sauce, honey and rice wine vinegar. Add chicken and turn to coat. Set aside.
Little cooks: Take charge by combining the sauces!
• Thinly slice pear and spring onion.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Using tongs, pick up chicken and let excess marinade drip back into the bowl. • Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • In the last 2 minutes of cook time, add the remaining marinade and simmer until reduced slightly.
TIP: The chicken is cooked when it is no longer pink inside.
TIP: The marinade will darken and caramelise, this adds to the flavour!
• While the chicken is cooking, combine mixed salad leaves, pear and 1/2 the spring onion in a second medium bowl. Add Japanese dressing and toss to coat.
If you've swapped your garlic aioli for plant-based aioli, serve on the side.
