Sweet Miso Chicken & Sesame Fries
with Cucumber Salad
Miso, the umami-rich Japanese ingredient, gets a starring role in this marinade for chicken breast. Add sesame-coated fries and a crisp Japanese salad for a winning dinner combo!
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 unit
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. )
½ tub
miso paste
(Contains Soy, Gluten, Wheat;)
1 packet
chicken breast
1 unit
cucumber
½ unit
lime
1 bag
mixed salad leaves
1 tub
Japanese dressing
(Contains Sesame, Soy;)
1 packet
crispy shallots
1 packet
garlic aioli
(Contains Egg;)
1 bunch
spring onions
Not included in your delivery
olive oil
2 tsp
brown sugar
1 tsp
rice wine vinegar
1 tsp
water
Nutritional Values
Utensils
Cooking Steps
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 mixed 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. Thinly slice the cucumber. Thinly slice the spring onion. Slice the lime (see ingredients list) into wedges.
Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Repeat with the remaining chicken. Add the chicken steaks to the miso mixture and toss to coat.
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 and cook, turning occasionally, until cooked through, 4-5 minutes. Don't worry if the chicken chars a bit, this just adds to the flavour!
TIP: Add an extra dash of oil if the chicken is sticking to the pan.
TIP: Chicken is cooked through when it's no longer pink inside.
In a medium bowl, combine the mixed salad leaves, cucumber 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, cucumber salad and sweet miso chicken between plates. Sprinkle the salad with the crispy shallots. Serve with the garlic aioli and lime wedges.
TIP: For the low-calorie option, omit the garlic aioli and serve with ½ the crispy shallots.