Honey-Soy Glazed Chicken & Sesame Fries with Japanese Snow Pea Salad
Top rated | Available all December
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.
Unfortunately, this week's chicken thigh was in short supply. Some customers will receive chicken breast instead of chicken thigh. Don't worry, the recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
potatoes
1 sachet
mixed sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
2 clove
garlic
1 packet
chicken thigh
1 bag
snow peas
2 bunch
spring onions
1 bag
mixed salad leaves
1 packet
Japanese dressing
(Contains Sesame, Soy;)
1 packet
garlic aioli
(Contains Egg;)
1 packet
crispy shallots
Not included in your delivery
olive oil
2 tbs
soy sauce
(Contains Gluten, Soy;)
1 tbs
honey
2 tsp
rice wine vinegar (or white wine vinegar)
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place the fries and mixed sesame seeds on an oven tray lined with baking paper. Season with salt and pepper and drizzle with olive oil. Toss to coat, then spread out in a single layer and bake until tender, 25-30 minutes. TIP:Cut the potato to size so it cooks in time. TIP:If the fries don't fit in a single layer, spread them across two trays!
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 toss to coat.
Alternative Step 2 if you've received chicken breast: While the fries are baking, place your hand flat on top of the chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Finely chop the garlic. In a medium bowl, combine the garlic, soy sauce, honey and rice wine vinegar and mix well. Add the chicken and toss to coat.
Trim the snow peas, then thinly slice lengthways. Thinly slice the spring onion.
Heat a drizzle of olive oil in a large frying pan over a medium heat. Using tongs, pick up the chicken and let the excess marinade drip back into the bowl. Cook the chicken, turning often, until browned and cooked through, 10-14 minutes.
Alternative Step 4 if you've received chicken breast: Heat a drizzle of olive oil in a large frying pan 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 (depending on thickness). In the final 2-3 minutes of cook time, add the remaining marinade and simmer until reduced slightly. In the final 5 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 medium bowl, combine the mixed salad leaves, snow peas and 1/2 the spring onion. Just before serving, add the Japanese dressing and toss to coat.
Slice the honey-soy glazed chicken. Divide the chicken between plates, spoon over any glaze remaining in the pan and sprinkle with the remaining spring onion. Serve the sesame fries, Japanese snow pea salad and garlic aioli. Garnish with the crispy shallots.