Honey-Soy Glazed Chicken & Fries
with Japanese Salad
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!
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
potatoes
4 clove
garlic
2 unit
tomato
1 bag
coriander
1 packet
chicken thigh
1 bag
mixed salad leaves
2 tub
Japanese dressing
(Contains Sesame, Soy;)
1 packet
garlic aioli
(Contains Egg;)
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
Utensils
Instructions
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.
