Honey-Soy Chicken & Toasted Sesame Sauce
with Sweet Potato Fries & Asian Salad
Who doesn’t love the classic combo of honey and soy? We teamed this signature mix with succulent chicken, baked sweet potato fries and a refreshing Asian salad for a meal that you won’t be able to resist!
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
4 unit
sweet potato
2 sachet
sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
3 clove
garlic
1 packet
chicken thigh
1 packet
mayonnaise
(Contains Egg;)
1 tub
sesame oil blend
(Contains Sesame;)
1 unit
cucumber
1 unit
carrot
1 bag
snow peas
1 bag
mixed salad leaves
1 tub
Japanese dressing
(Contains Sesame, Soy;)
1 packet
crispy shallots
Not included in your delivery
olive oil
2 tsp
honey
3.5 tbs
soy sauce
(Contains Gluten, Soy;)
2 tsp
sugar
2 tsp
rice wine vinegar
Nutritional Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato (unpeeled) into 1cm fries. Place the sweet potato across two oven trays lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Roast until tender, 20-25 minutes.
TIP: Cut the sweet potato to the correct size so it cooks in the allocated time.
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.
Thickly slice the chicken. Divide the sweet potato fries, Asian salad and the honey-soy chicken between plates. Garnish with the crispy shallots. Serve with the toasted sesame sauce.
