Quick Honey-Soy Chicken
with Sesame Fries, Snow Pea Salad & Japanese Dressing
- Sesame
- Gluten
- Soy
- Eggs
- Gluten
- Milk
- Peanuts
- Soy
- May contain traces of allergens
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
When honey, soy sauce and a hot pan collide, you get these deliciously caramelised chicken thighs. Serve with a crunchy snow pea salad and sesame-sprinkled fries, perfect for soaking up any extra sauce.
Ingredients
2
potato
1 sachet
mixed sesame seeds
(Contains: Sesame; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
2 clove
garlic
1 bag
snow peas
1 bunch
spring onion
1 bag
mixed salad leaves
1 packet
garlic aioli
(Contains: Eggs;)
1 packet
crispy shallots
1 packet
chicken thigh
1 packet
Japanese dressing
(Contains: Sesame, Soy;)
Not included in your delivery
1
olive oil
2 tbs
soy sauce
(Contains: Gluten, Soy;)
1 tbs
honey
½ tbs
rice wine vinegar (or white wine vinegar)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, then sprinkle with mixed sesame seeds and a pinch of salt. Toss to coat. Spread out in a single layer. Bake until tender, 20-25 minutes.
TIP: If the fries don't fit in a single layer, spread them across two trays.
• Meanwhile, finely chop garlic. • In a medium bowl, combine garlic, soy sauce, honey and rice wine vinegar. Add chicken thigh, turning to coat. • Trim snow peas, then thinly slice lengthways. Thinly slice spring onion. Set aside.
• In a large frying pan, heat a drizzle of olive oil over a medium heat. • Using tongs, pick up chicken and let excess marinade drip back into the bowl. Cook chicken, turning often, until browned and cooked through, 10-14 minutes. In the last 5 minutes, add remaining marinade. Simmer until slightly reduced.
TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, combine mixed salad leaves, snow peas and 1/2 the spring onion in a medium bowl. Add Japanese dressing, tossing to coat. Slice honey-soy chicken. • Divide chicken, sesame fries and snow pea salad between plates. • Spoon any remaining glaze from the pan over chicken. • Serve topped with garlic aioli, crispy shallots and remaining spring onion.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Delicious honey-soy chicken with a tasty Japanese dressing; many found it restaurant-quality and full of flavour.
- Ease of prep: Quick and easy to make, perfect for busy weeknights or letting kids help cook.
- Suggestions: Some preferred rice instead of chips; others recommend using the air fryer for crispier fries.
- Leftovers: Reheats well the next day, with some enjoying the salad cold for lunch.
- Portions: Several found the chicken portions small; consider adding extra protein for larger appetites.
