Honey-Soy Glazed Chicken & Sesame Fries
with Japanese-Style Pear Salad
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 sesame fries and Japanese dressing on a crisp salad 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
Ingredients
2
potato
1 sachet
mixed sesame seeds
(Contains Sesame; )
1 packet
chicken thigh
1
pear
1 bunch
spring onion
1 bag
salad leaves
1 packet
garlic aioli
(Contains Egg, Soy; )
2 clove
garlic
1 packet
Japanese Dressing
(Contains Sesame, Soy; )
Not included in your delivery
1
olive oil
2.5 tbs
soy sauce
(Contains Gluten, Soy; )
4 tsp
honey
½ tbs
rice wine vinegar (or white wine vinegar)
Nutrition Values
Utensils
Instructions
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. Drizzle with olive oil, then 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. In a medium bowl, combine the garlic, soy sauce, honey and rice wine vinegar. Add the chicken thigh and turn 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 remaining glaze and garnish with the remaining spring onion. Serve with the garlic aioli.
