Sweet Miso Chicken & Sesame Fries

Name: Sweet Miso Chicken & Sesame Fries with Cucumber Salad
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 unit potatoes; 1 sachet mixed sesame seeds; ½ tub miso paste; 2 tsp brown sugar; 1 tsp rice wine vinegar; 1 tsp water; 1 packet chicken breast; 1 unit cucumber; ½ unit lime; 1 bag mixed salad leaves; 1 tub Japanese dressing; 1 packet crispy shallots; 1 packet garlic aioli; 1 bunch spring onions

with Cucumber Salad

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Miso, the umami-rich Japanese ingredient, gets a starring role in this marinade for chicken breast. Add sesame-coated fries and a crisp Japanese salad for a winning dinner combo!

Tags:

Low Calorie

Allergens:

Sesame

•Soy

•Gluten

•Wheat

•Eggs

The quantities provided above are averages only.

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 Time

DifficultyEasy

Ingredients

Serving amount

2 unit

potatoes

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.)

½ tub

miso paste

(Contains: Soy, Gluten, Wheat;)

1 packet

chicken breast

1 unit

cucumber

½ unit

lime

1 bag

mixed salad leaves

1 tub

Japanese dressing

(Contains: Sesame, Soy;)

1 packet

crispy shallots

1 packet

garlic aioli

(Contains: Eggs;)

1 bunch

spring onions

Not included in your delivery

olive oil

2 tsp

brown sugar

1 tsp

rice wine vinegar

1 tsp

water

Nutritional Values

per serving

Energy (kJ)0 kJ

Calories2280 kcal

Fat21.3 g

of which saturates4.8 g

Carbohydrate38.7 g

of which sugars11.2 g

Dietary Fibre0 g

Protein46.1 g

Cholesterol0 mg

Sodium754 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Large Non-Stick Pan

Cooking Steps

PDF

Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place the fries on an oven tray lined with baking paper. Sprinkle with a generous pinch of salt and pepper. 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 the correct size so it cooks in the allocated time.

While the fries are baking, combine the miso paste (see ingredients list), brown sugar, rice wine vinegar and the water in a large bowl. Thinly slice the cucumber. Thinly slice the spring onion. Slice the lime (see ingredients list) into wedges.

Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Repeat with the remaining chicken. Add the chicken steaks to the miso mixture and toss to coat.

When the fries have 10 minutes cook time remaining, heat a drizzle of olive oil in a large frying pan over a high heat. Add the chicken and cook, turning occasionally, until cooked through, 4-5 minutes. Don't worry if the chicken chars a bit, this just adds to the flavour!

TIP: Add an extra dash of oil if the chicken is sticking to the pan.

TIP: Chicken is cooked through when it's no longer pink inside.

In a medium bowl, combine the mixed salad leaves, cucumber and spring onion. Just before serving, add the Japanese dressing and toss to coat.

TIP: Toss the salad just before serving to keep the leaves crisp.

Divide the sesame fries, cucumber salad and sweet miso chicken between plates. Sprinkle the salad with the crispy shallots. Serve with the garlic aioli and lime wedges.

TIP: For the low-calorie option, omit the garlic aioli and serve with ½ the crispy shallots.