Miso-Ginger Chicken & Sesame Fries
with Japanese-Style Salad & Peanuts
Not only is this Japanese-inspired dish packed with veggies, it's full of flavour - from the umami and zingy coating on the chicken, to the fragrant mixed sesame seeds on the fries, every morsel is super moreish. The kids can help you whip this one up, too.
This recipe is under 650kcal per serving.
The recent flooding on the East Coast of Australia has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
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
potato
1 packet
mixed sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
½ packet
miso paste
(Contains Soy, Gluten, Wheat;)
1 packet
ginger paste
1 packet
chicken breast
1
tomato
1
carrot
1 bag
coriander
1 bag
mixed salad leaves
1 packet
roasted peanuts
(Contains Peanut; May be present: Tree Nuts, Milk, Sesame, Soy. )
1 packet
Japanese dressing
(Contains Sesame, Soy;)
Not included in your delivery
1
olive oil
1 tsp
brown sugar
1 tbs
water
1 tsp
soy sauce (or gluten-free tamari soy sauce)
(Contains Soy, Gluten;)
Nutritional Values
Utensils
Cooking Steps
Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. Place on a lined oven tray (if your oven tray is crowded, divide between two trays). Drizzle with olive oil, season with salt and sprinkle with mixed sesame seeds. Toss to coat. Bake until tender, 20-25 minutes.
Little Chefs: Season the fries and sprinkle the seeds on top! Make sure they're spread out in a single layer.
Meanwhile, combine miso paste (see ingredients), ginger paste, the brown sugar, soy sauce and the water in a small bowl.
Little Chefs: Take the lead and help combine the ingredients for the marinade!
Roughly chop tomato. Grate the carrot. Roughly chop coriander. Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks.
Little Chefs: Older kids, help grate the carrot under adult supervision!
When fries have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken, turning occasionally, until cooked through, when no longer pink inside 3-6 minutes (cook in batches if your pan is getting crowded). In the last 1-2 minutes of cook time, add miso mixture, turning chicken to coat.
While chicken is cooking, combine mixed salad leaves, tomato, carrot and coriander in a medium bowl. Add Japanese dressing. Toss to coat.
Divide miso-ginger chicken, sesame fries and Japanese-style salad between plates. Sprinkle with roasted peanuts to serve.