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!
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
miso paste(ContainsGluten, Soy)
roasted cashews(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)
Japanese dressing(ContainsSesame, Soy)
rice wine vinegar
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.