Honey-Soy Glazed Chicken & Fries

Name: Honey-Soy Glazed Chicken & Fries with Japanese Salad
Total time: 35 min
Yield: 2
Cuisine: Asian
Ingredients: olive oil; 4 unit potatoes; 4 clove garlic; 2 unit tomato; 1 bag coriander; ⅓ cup soy sauce; 2 tbs honey; 1 tbs rice wine vinegar (or white wine vinegar); 1 packet chicken thigh; 1 bag mixed salad leaves; 2 tub Japanese dressing; 1 packet garlic aioli; 2 packet crispy shallots

with Japanese Salad

Up to 180$ + Free Treats / Extras for Life

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 – Japanese salad – this meal will keep you coming back for more!

Allergens:

Gluten

•Soy

•Sesame

•Eggs

The quantities provided above are averages only.

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.

Preparation Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

/ Serving 4 people

4 unit

potatoes

4 clove

garlic

2 unit

tomato

1 bag

coriander

1 packet

chicken thigh

1 bag

mixed salad leaves

2 tub

Japanese dressing

(Contains: Soy, Sesame;)

1 packet

garlic aioli

(Contains: Eggs;)

2 packet

crispy shallots

Not included in your delivery

olive oil

⅓ cup

soy sauce

(Contains: Gluten, Soy;)

2 tbs

honey

1 tbs

rice wine vinegar (or white wine vinegar)

Nutritional Values

per serving

Calories2800 kcal

Fat35.7 g

of which saturates6.2 g

Carbohydrate43.5 g

of which sugars15.2 g

Protein40.5 g

Sodium1710 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Large Non-Stick Pan

Cooking Steps

Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Divide the fries between two oven trays lined with baking paper. Season with salt and pepper and drizzle with olive oil. Toss to coat then bake until tender, 20-25 minutes.

TIP: Cut the potato to the correct size so it cooks in the allocated time.

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. Add the chicken thigh and toss to coat.

Roughly chop the tomato. Roughly chop the coriander.

Heat a drizzle of olive oil in a large 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 last 5 minutes of cook time, add the remaining marinade to the pan and simmer until reduced slightly.

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

In a second medium bowl, combine the mixed salad leaves, tomato and 1/2 the coriander. Just before serving, add the Japanese dressing and toss to coat.

TIP: Toss the salad just before serving to keep the leaves crisp.

Thickly slice the honey-soy glazed chicken. Divide the chicken between plates, spoon over any remaining glaze from the pan and sprinkle with the remaining coriander. Serve with the fries, Japanese salad and garlic aioli. Garnish with the crispy shallots.