We love chicken thighs as they’re full of flavour and stay tender and juicy during cooking. Here, this versatile cut gets a sticky honey-soy coating that caramelises in the pan. Served next to your new favourite side dish – golden sesame fries – this meal will keep you coming back for more!
mixed sesame seeds(ContainsSesame)
garlic aioli(ContainsEgg, MilkMay be presentTree Nuts)
soy sauce (or gluten free tamari soy sauce)(ContainsSoya, Gluten)
vinegar (rice wine or white wine)
Preheat the oven to 220°C/200°C fan-forced. Cut the potatoes (unpeeled) into 1cm fries. Place the fries on an oven tray lined with baking paper. Season with salt and pepper and drizzle with olive oil. Toss to coat then bake until tender, 25 minutes. Sprinkle with the mixed sesame seeds (see ingredients list) and bake until toasted, 5 minutes. TIP: Cut the potatoes to the correct size so they cook in the allocated time.
While the fries are baking, thinly slice the spring onion. Finely chop the garlic (or use a garlic press). Zest the lime to get a good pinch, then slice into wedges. Slice the chicken thigh into 1cm strips. In a medium bowl, combine the garlic, lime zest, soy sauce, honey and vinegar.
In a second medium bowl, combine the chicken with 1/2 the honey-soy marinade and toss to coat.
When the fries have 5 minutes of cook time remaining, heat a drizzle of olive oil in a medium frying pan over a high heat. When the oil is hot, add the chicken to the pan and cook, tossing, until browned, 3-4 minutes. Add the remaining marinade and simmer, stirring, until reduced slightly, 1-2 minutes. TIP: The marinade will darken and caramelise – this adds to the flavour!
In a large bowl, combine the garlic aioli with a good squeeze of lime juice and a pinch of salt and pepper. Add the slaw mix and spring onion (reserve some for garnish) and toss well to combine. TIP: For the low-calorie option, only use 1/2 the garlic aioli and add a drizzle of olive oil.
Divide the honey soy-glazed chicken between plates and spoon over the remaining glaze from the pan. Serve with the sesame fries, Asian slaw and any remaining lime wedges. Garnish with the reserved spring onion.