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Honey-Soy Glazed Chicken & Sesame Fries

Honey-Soy Glazed Chicken & Sesame Fries

With Japanese Snow Pea Salad

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3.5 / 4 Ratingout of 2512 ratings
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When honey, soy sauce and a hot pan collide - you get these deliciously caramelised chicken thighs. Served with a refreshing snow pea and coriander salad and sesame potato fries, perfect for soaking up any extra sauce!

Tags:Low Calorie
Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit


1 sachet

mixed sesame seeds


2 clove


1 bag

snow peas

1 bag


1 packet

chicken thighs

1 bag

mixed salad leaves

1 tub

Japanese Dressing

(ContainsSesame, Gluten, Soya)

1 tub

garlic aioli

(ContainsEggMay be presentTree Nuts)

1 sachet

crispy shallots


Not included in your delivery

olive oil

2 tbs

soy sauce

(ContainsGluten, Soya)

1 tbs


2 tsp

rice wine vinegar (or white wine vinegar)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2260 kJ
Fat22 g
of which saturates4.7 g
Carbohydrate40.1 g
of which sugars13.3 g
Protein42.1 g
Sodium1280 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Pan
Instructionsarrow up iconarrow up icon
Cook the sesame fries
Cook the sesame fries

Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 0.5cm fries. Place the fries and mixed sesame seeds on an oven tray lined with baking paper. Season with salt and pepper and drizzle with olive oil. Toss to coat, then spread out in a single layer and bake until tender, 25-30 minutes. TIP: Cut the potato to the correct size to ensure it cooks in the allocated time.

Flavour the chicken
Flavour the chicken

While the potatoes are roasting, finely chop the garlic (or use a garlic press). In a medium bowl, combine the garlic, soy sauce, honey and rice wine vinegar and mix well. Add the chicken thigh to the marinade and toss to coat.

Get prepped
Get prepped

Trim the snow peas, then thinly slice lengthways. Finely chop the coriander.

Cook the chicken
Cook the chicken

Heat a drizzle of olive oil in a medium 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 final 5 minutes of cook time, add the remaining marinade and simmer until reduced slightly. TIP: The marinade will darken and caramelise – this adds to the flavour!

Make the salad
Make the salad

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

Serve up
Serve up

Thickly slice the honey-soy glazed chicken. Divide the chicken between plates, spoon over any glaze remaining in the pan and sprinkle with the remaining coriander. Serve the sesame fries, Japanese snow pea salad and garlic aioli on the side. Garnish with the crispy shallots. TIP: For the low-calorie option, serve without the garlic aioli and crispy shallots.