HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHoney Soy Glazed Chicken & Sesame Fries With Japanese Snow Pea Salad
Honey-Soy Glazed Chicken & Sesame Fries with Japanese Snow Pea Salad

Honey-Soy Glazed Chicken & Sesame Fries with Japanese Snow Pea Salad

Top rated | Available all December

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This magical meal is made in a flash but tastes like hours of effort went into it. The classic combination of honey and soy speaks for itself, while Japanese dressing on a crisp salad and sesame fries add an extra twist.


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Preparation Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 sachet

mixed sesame seeds

(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)

2 clove


1 packet

chicken thigh

1 bag

snow peas

2 bunch

spring onions

1 bag

mixed salad leaves

1 packet

Japanese dressing

(ContainsSesame, Soy)

1 packet

garlic aioli


1 packet

crispy shallots

Not included in your delivery

olive oil

2 tbs

soy sauce

(ContainsGluten, Soy)

1 tbs


2 tsp

rice wine vinegar (or white wine vinegar)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3180 kJ
Fat44.3 g
of which saturates7.3 g
Carbohydrate44.7 g
of which sugars16.1 g
Dietary Fibre0 g
Protein42.8 g
Cholesterol0 mg
Sodium1296 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 1cm 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 size so it cooks in time. TIP:If the fries don't fit in a single layer, spread them across two trays!


While the fries are baking, finely chop the garlic. In a medium bowl, combine the garlic, soy sauce, honey and rice wine vinegar and mix well. Add the chicken thigh and toss to coat.


Trim the snow peas, then thinly slice lengthways. Thinly slice the spring onion.


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. Cook the chicken, 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 spring onion. Just before serving, add the Japanese dressing and toss to coat.


Slice the honey-soy glazed chicken. Divide the chicken between plates, spoon over any glaze remaining in the pan and sprinkle with the remaining spring onion. Serve the sesame fries, Japanese snow pea salad and garlic aioli on the side. Garnish with the crispy shallots.