Honey-Soy Chicken & Toasted Sesame Sauce

While the fries are baking, heat a large frying pan over a medium-high heat. Add the sesame seeds and toast, tossing, until browned, 2-3 minutes. Transfer to a small bowl and set aside. Finely chop the garlic (or use a garlic press). In a medium bowl, combine the garlic, honey and 3 tbs soy sauce. Add the chicken thigh and toss to coat.

Return the frying pan to a medium heat with a drizzle of olive oil. Using tongs, pick up the chicken and let the excess marinade drip back into the bowl. Add the chicken to the hot pan and cook, turning often, until browned and cooked through, 10-14 minutes. In the final 5 minutes of cook time, increase the heat to medium-high and add the remaining marinade and cook until reduced slightly.

TIP: The marinade will darken and caramelise – this adds to the flavour!

While the chicken is cooking, in a medium bowl, combine the mayonnaise, sugar, sesame oil blend, rice wine vinegar, toasted sesame seeds and 1/2 tbs soy sauce.

Thinly slice the cucumber into half-moons. Grate the carrot (unpeeled). Trim the snow peas and thinly slice into matchsticks. In a large bowl, combine the cucumber, carrot, snow peas and mixed salad leaves. Just before serving, add the Japanese dressing and toss to coat.