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!
mixed sesame seeds(ContainsSesame)
mixed salad leaves
Japanese Dressing(ContainsSesame, Gluten, Soya)
garlic aioli(ContainsEggMay be presentTree Nuts)
soy sauce(ContainsGluten, Soya)
rice wine vinegar (or white wine vinegar)
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.
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.
Trim the snow peas, then thinly slice lengthways. Finely chop the coriander.
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!
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.
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.