Honey-Soy Chicken & Sesame Fries
with Snow Pea Salad- Sesame
- Eggs
- Soy
- Gluten
- Gluten
- Milk
- Peanuts
- Soy
- May contain traces of allergens
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
When honey, soy sauce and a hot pan collide, you get these deliciously caramelised chicken thighs. Serve with a crunchy sugar snap pea salad and sesame-sprinkled fries, perfect for soaking up any extra sauce. *The recent wet weather conditions across the East Coast have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
2
potato
1 packet
mixed sesame seeds
(Contains: Sesame; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
2 clove
garlic
1 packet
chicken thigh
1 bag
snow peas
1 bunch
spring onion
1 bag
baby spinach leaves
1 packet
garlic aioli
(Contains: Eggs;)
1 packet
crispy shallots
1 packet
Japanese dressing
(Contains: Sesame, Soy;)
Not included in your delivery
1
olive oil
1 tbs
honey
2 tbs
soy sauce (or gluten-free tamari soy sauce)
(Contains: Soy, Gluten;)
½ tbs
rice wine vinegar (or white wine vinegar)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. Place on a lined oven tray. Drizzle with olive oil, sprinkle with mixed sesame seeds and season with salt. Toss to coat. • Spread out in a single layer. Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
• Meanwhile, finely chop garlic. • In a medium bowl, combine garlic, soy sauce, honey and rice wine vinegar. Add chicken thigh, turning to coat. • Trim snow peas, then thinly slice lengthways. Thinly slice spring onion. Set aside.
• In a large frying pan, heat a drizzle of olive oil over a medium heat. • Using tongs, pick up chicken and let excess marinade drip back into bowl. Cook chicken, turning often, until browned and cooked through, 10-14 minutes. In the last 5 minutes, add remaining marinade. Simmer until slightly reduced. • Meanwhile, combine baby spinach leaves, snow peas and 1/2 the spring onion in a medium bowl. Just before serving, add Japanese dressing, tossing to coat.
TIP: Chicken is cooked through when it's no longer pink inside.
• Slice honey-soy chicken. • Divide chicken, sesame fries and snow pea salad between plates. Spoon any remaining glaze from pan over the chicken. • Top with a dollop of garlic aioli. Sprinkle with crispy shallots and remaining spring onion to serve.
