With its sweet and salty flavour profile, a honey and garlic-spiked hoisin sauce adds a special touch to succulent chicken thigh, creating an aromatic glaze in the pan in the last minute of cook time. Turn the sides into something special with a sprinkling of mixed sesame seeds on the roast potatoes, and a sesame oil and rice wine vinegar dressing for the slaw.
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2
potato
1 sachet
mixed sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1
apple
1
carrot
1 packet
hoisin sauce
(Contains Sesame, Soy;)
1 packet
garlic paste
1 packet
chicken thigh
1 packet
sesame oil blend
(Contains Sesame;)
1 bag
baby spinach leaves
1 packet
garlic aioli
(Contains Egg;)
olive oil
2 tsp
honey
1 tsp
rice wine vinegar
• Preheat oven to 240°C/220°C fan forced. • Cut potato into bite-size chunks. • Place potato on a lined oven tray. Season with salt, drizzle with olive oil, sprinkle over mixed sesame seeds and toss to coat. • Bake until tender, 20-25 minutes.
• Meanwhile, thinly slice apple into wedges. Grate the carrot. Set aside. • In a medium bowl, combine hoisin sauce, garlic paste and the honey. Mix well.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes. In the last minute, add the sauce mixture, turning chicken to coat. • While the chicken is cooking, combine the sesame oil blend, rice wine vinegar and a pinch of salt and pepper in a medium bowl. Add the apple, baby spinach leaves and carrot. Toss to combine. Season to taste.
TIP: Chicken is cooked through when it's no longer pink inside
• Slice hoisin chicken. Divide sesame potatoes, chicken and apple salad between plates. • Serve with garlic aioli. Enjoy!