HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSweet Miso Chicken & Sesame Fries
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
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 unit


1 sachet

sesame seeds


½ tub

miso paste

(ContainsGluten, Soy)

1 packet

chicken breast

½ unit


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


Not included in your delivery

olive oil

2 tsp

brown sugar

1 tsp

rice wine vinegar

1 tsp


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
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
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 (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.


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.


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


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!


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.


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.