How To Make Honey Soy Glazed Chicken & Sasame Fries With Japanese Snow Pea Salad

Honey Soy Glazed Chicken & Sasame Fries With Japanese Snow Pea Salad


·         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)


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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