Hoisin Chicken & Sesame Sweet Potatoes
with Asian-Style Pear Salad & Garlic Aioli
- Eggs
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Soy
- Walnut
- Wheat
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 sweet potatoes and a sesame oil and vinegar dressing for the slaw.
Ingredients
1 packet
Deluxe Salad Mix
1 packet
Garlic Aioli
(Contains: Eggs)
2
Garlic
330 g
Chicken Thigh
1 sachet
Mixed Sesame Seeds
(Contains: Sesame May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat)
1 packet
Hoisin Sauce
(Contains: Sesame, Soy)
1 packet
Sesame Oil Blend
(Contains: Sesame)
2
Sweet Potato
1
Pear
Not included in your delivery
honey
1 drizzle
olive oil
Cooking Steps
• Preheat oven to 240°C/220°C fan forced.
• Cut sweet potato into bite-sized chunks.
• Place potato on a lined oven tray. Drizzle with olive oil, season with salt, sprinkle over mixed sesame seeds and toss to coat.
• Bake until tender, 20-25 minutes.
• Meanwhile, thinly slice pear into wedges. Finely chop garlic.
• In a medium bowl combine hoisin sauce, garlic, the honey and a splash of water. 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 sesame oil blend, the vinegar and a pinch of salt and pepper in a medium bowl. Add deluxe salad mix and pear, tossing to combine. Season to taste.
TIP: Chicken is cooked through when it is no longer pink inside.
• Slice hoisin chicken.
• Divide chicken, sesame sweet potatoes and Asian-style pear salad between plates.
• Serve with garlic aioli. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The hoisin chicken was a standout, with the sticky sauce praised for its bold, sweet-and-salty flavour. The sesame seeds added a lovely touch to the sweet potatoes, though some found the overall combination of elements didn't quite come together on the plate.
- Ease of prep: Most found this quick and easy to pull together on a weeknight. Cooking the whole chicken thigh without cutting it first added time for some, so slicing pieces before cooking can help speed things up.
- Suggestions: Several customers found the sesame oil dressing overpowering in the salad and suggest using less, or substituting it. Some preferred red apple over green for a sweeter balance, and a few recommended adding the hoisin sauce earlier in the cook so it reduces and coats the chicken more evenly rather than burning. Trimming excess fat from the thighs before cooking is also worth the extra few minutes.
- Leftovers: At least one customer enjoyed the meal as lunch the next day, and suggested wrapping leftovers into a wrap for an easy option.
- Portions: Some felt the chicken quantity was light, particularly for four people, and a few added an extra sweet potato to round out the meal.
