Honey Soy Glazed Chicken & Sasame Fries With Japanese Snow Pea Salad
Ingredients
·
2 unit potatoes
·
2 clove garlic
·
1 bunch spring onions
·
1 bag mixed salad leaves
·
1
packet garlic aioli (ContainsEgg)
·
1 sachet mixed sesame
seeds (ContainsSesame)
·
1 bag snow peas
·
1 packet chicken thighs
·
1
tub Japanese Dressing (ContainsSesame,
Soy)
·
1
packet crispy shallots (ContainsGluten)
·
olive
oil
·
1 tbs honey
·
2
tbs soy sauce (ContainsGluten,
Soy)
·
2 tsp rice wine vinegar
(or white wine vinegar)
Instructions
1. Preheat the oven to 220°C/200°C fan-forced.
Cut the potato (unpeeled) into 0.5cm 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.
2. TIP: Cut the potato to the correct size to
ensure it cooks in the allocated time.
3.
While
the fries are baking, finely chop the garlic (or use a garlic press). In a
medium bowl, combine the garlic, soy sauce, honey and rice wine vinegar and mix
well. Add the chicken thigh to the marinade and toss to coat.
4.
Trim the
snow peas, then thinly slice lengthways. Thinly slice the spring onion.
5. Heat a drizzle of olive oil in a medium frying
pan over a medium heat. Using tongs, pick up the chicken and let the excess
marinade drip back into the bowl. Add the chicken to the pan and cook, turning
often, until browned and cooked through, 10-14 minutes. In the final 5 minutes
of cook time, add the remaining marinade and simmer until reduced slightly.
6. TIP: The marinade will darken and caramelise –
this adds to the flavour!
7.
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.
8. Thickly 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 on the side. Garnish with the crispy shallots.
9. TIP: For the low-calorie option, omit the
garlic aioli.
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