Honey-Soy Glazed Chicken & Sesame Fries with Japanese-Style Pear Salad
Top rated | Available all May
- Sesame
- Gluten
- Soy
- Eggs
- Gluten(Wheat)
- Eggs
- Fish
- May contain traces of allergens
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*
Ingredients
2
potato
1 sachet
mixed sesame seeds
(Contains: Sesame; )
1 packet
chicken breast
1
pear
1 bunch
spring onion
1 bag
salad leaves
1 packet
garlic aioli
(Contains: Soy, Eggs; )
2 clove
garlic
1 packet
Japanese Dressing
(Contains: Sesame, Soy, Gluten(Wheat); May be present: Eggs, Fish)
Not included in your delivery
olive oil
2.5 tbs
soy sauce
(Contains: Gluten, Soy; )
1 tbs
honey
2 tsp
rice wine vinegar (or white wine vinegar)
Nutrition Values
Utensils
Cooking Steps
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 evenly and bake until tender, 20-25 minutes.
While the fries are baking, finely chop the garlic. 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 rice wine vinegar. Add the chicken 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 until cooked through, 3-5 minutes each side. 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! Chicken is cooked through when it's no longer pink inside.
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers loved the honey-soy glaze, with many praising its delicious balance of sweet and savoury flavours.
- Ease of prep: Reviewers found this dish quick and simple to prepare, with some noting it was easy enough for kids to make.
- Suggestions: Consider using chicken thighs instead of breast for more tender, flavourful results; some found the breast meat dry.
- Next-day meals: Several customers mentioned the dish kept well and tasted great as leftovers the next day.
- Sesame fries: Many raved about the sesame-coated fries, calling them a delicious and interesting twist on regular chips.
- Salad: The pear in the salad received mixed reviews; some loved the refreshing sweetness, while others found it an odd pairing.
