HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMiso Ginger Chicken & Sesame Fries With Rainbow Salad
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Miso-Ginger Chicken & Sesame Fries with Rainbow Salad

Miso-Ginger Chicken & Sesame Fries with Rainbow Salad

Lean Protein | Healthier Carbs | Packed with Veggies

Balanced
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We've transformed the delicious flavours of Japanese cuisine into a nutritionally balanced meal that's sure to please. From the umami-packed coated chicken to the sesame fries and crunchy salad, this ticks all the boxes!

Tags:Not Suitable for CoeliacsNaturally Gluten-FreeUnder 650kcal
Allergens:SesameSoyPeanuts

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potatoes

1 sachet

mixed sesame seeds

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

½ tub

miso paste

(ContainsSoy)

1 knob

ginger

1 packet

chicken breast

1

cucumber

1

tomato

1 bunch

spring onions

½

lime

1 bag

mixed salad leaves

1 packet

roasted peanuts

(ContainsPeanutsMay be present Tree Nuts, Milk, Soy, Sesame)

1 packet

Japanese dressing

(ContainsSesame, Soy)

Not included in your delivery

olive oil

2 tsp

brown sugar

(May be present Tree Nuts, Gluten, Milk, Peanuts, Soy, Sesame)

1 tsp

rice wine vinegar

1 tsp

water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2673 kJ
Fat31.2 g
of which saturates5.4 g
Carbohydrate39.2 g
of which sugars11.8 g
Dietary Fibre0 g
Protein44.9 g
Cholesterol0 mg
Sodium716 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place on an oven tray lined with baking paper. Season with salt. Drizzle with olive oil, sprinkle with the mixed sesame seeds and toss to coat. Bake until tender, 20-25 minutes.

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

2

While the fries are baking, finely grate the ginger. In a large bowl, combine the miso paste (see ingredients), ginger, brown sugar, rice wine vinegar and the water. Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Add the chicken steaks to the miso mixture and toss to coat.

3

Thinly slice the cucumber. Roughly chop the tomato. Thinly slice the spring onion. Slice the lime (see ingredients) into wedges.

4

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the chicken, turning occasionally, until browned and cooked through, 3-5 minutes.

TIP: Don't worry if the chicken chars a bit, this just adds to the flavour! Chicken is cooked through when it's no longer pink inside.

5

In a medium bowl, combine the mixed salad leaves, cucumber, tomato, roasted peanuts and spring onion. Add the Japanese dressing and toss to coat.

6

Divide the sesame fries, salad and miso chicken between plates. Serve with the lime wedges.