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 and under 40g carbohydrates per serving.
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;)
1 packet
ginger paste
1
tomato
1
carrot
1 bag
coriander
1 packet
chicken thigh
1 bag
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
olive oil
1 tbs
brown sugar
2 tsp
rice wine vinegar
1 tbs
water
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, sprinkle with mixed sesame seeds and season with salt. Toss to coat. • Bake until tender, 20-25 minutes.
Little cooks: Help season the fries and sprinkle the sesame seeds on top!
TIP: If your oven tray is crowded, divide the fries between two trays.
• Meanwhile, combine miso paste (see ingredients), ginger paste, the brown sugar, the rice wine vinegar and the water in a small bowl. Set aside.
Little cooks: Take the lead and help combine the ingredients for the marinade!
• Roughly chop tomato. • Grate the carrot. • Roughly chop coriander. Set aside.
Little cooks: Older kids, help grate the carrot under adult supervision!
• When the fries have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook chicken thigh, turning occasionally, until cooked through, 10-14 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.
TIP: Chicken is cooked through when it's no longer pink inside.
• While the chicken is cooking, combine 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. Enjoy!