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Sweet Miso Chicken & Sesame Fries

Sweet Miso Chicken & Sesame Fries

with Japanese Pear Salad

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Miso, the umami-rich classic Japanese ingredient, gets a starring role in this marinade, where it adds a tasty touch to seared chicken. Add some golden sesame-coated fries on the side plus a fresh green salad loaded with a Japanese dressing, and we've transformed a classic dinner formula into a flavoursome feast!

Allergens:SesameGlutenSoyTree NutsEggs

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 Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 unit

potatoes

1 sachet

sesame seeds

(ContainsSesame)

½ tub

miso paste

(ContainsGluten, Soy)

1 packet

chicken breast

½ unit

pear

1 bunch

spring onion

1 packet

roasted cashews

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

1 bag

salad leaves

1 packet

Japanese dressing

(ContainsSesame, Soy)

1 packet

garlic aioli

(ContainsEggs)

Not included in your delivery

olive oil

2 tsp

brown sugar

1 tsp

rice wine vinegar

1 tsp

water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3040 kJ
Fat38.2 g
of which saturates6 g
Carbohydrate47.4 g
of which sugars20.4 g
Dietary Fibre0 g
Protein45.3 g
Cholesterol0 mg
Sodium901 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place the fries on an oven tray lined with baking paper. Sprinkle with a generous pinch of salt and pepper. Drizzle with olive oil, sprinkle with the sesame seeds and toss to coat. Bake until tender, 20-25 minutes.

TIP: Cut the potato to the correct size so it cooks in the allocated time.

2

While the fries are baking, combine the miso paste (see ingredients list), brown sugar, rice wine vinegar and the water in a large bowl. Place your hand flat on top of a chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Repeat with the remaining chicken. Add the chicken to the miso mixture and toss to coat. Set aside.

3

Thinly slice the pear (see ingredients list). Thinly slice the spring onion. Roughly chop the roasted cashews.

4

When the fries have 10 minutes cook time remaining, heat a drizzle of olive oil in a large frying pan over a high heat. Add the chicken with a dash of water and cook, turning occasionally, until cooked through, 4-5 minutes.

TIP: Don't worry if the chicken chars in the pan, this adds to the flavour! TIP: Add an extra dash of water if the chicken is sticking to the pan! TIP: Add an extra dash of water if the chicken is sticking to the pan!

5

In a medium bowl, combine the mixed salad leaves, pear and spring onion. Just before serving, add the Japanese dressing and toss to coat.

TIP: Toss the salad just before serving to keep the leaves crisp.

6

Divide the sesame fries, Japanese pear salad and sweet miso chicken between plates. Sprinkle the salad with the roasted cashews and serve with the garlic aioli.