Teriyaki Glazed Chicken Thighs
with Sesame Fries and Cucumber Salad
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Soy
- Walnut
- Wheat
Ingredients
Asian Mixed Leaves
1 packet
Garlic Aioli
1 packet
Coriander
2
Garlic
330 g
Chicken Thigh
1 sachet
Crispy Shallots
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 sachet
Chilli Flakes
1
Potato
1 packet
Japanese Dressing
(Contains: Sesame, Soy)
1
Lime
1
Cucumber
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Slice the potatoes (unpeeled) into 0.5 cm thick fries. Place the fries onto the oven tray lined with baking paper. Season with salt and pepper and drizzle with olive oil. Toss to coat then place into the oven and bake for 20 minutes, or until golden. Sprinkle over the mixed sesame seeds and chilli flakes (if using) and cook for a further 5 minutes, or until golden. TIP: Use as much or as little chilli flakes as you like!
Meanwhile, peel and crush the garlic. In a medium bowl, combine the garlic, soy sauce, honey and rice wine vinegar and mix well. Add the chicken thigh to the bowl and toss to coat.
Finely slice the cucumber. Finely chop the coriander. Slice the lime into wedges.
Heat a drizzle of olive oil in a medium frying pan over a medium heat. Using tongs, pick up the chicken thigh and let the excess marinade drip back into the bowl. Add the chicken to the pan and cook, turning often, for 10-12 minutes, or until browned and cooked through. In the final 5 minutes of cook time, add the remaining marinade and simmer until reduced slightly. TIP: the marinade will go dark and caramelise and this adds to the flavour!
Add the mixed salad leaves, cucumber and 1/2 the coriander to a medium bowl. Just before serving, add the Japanese dressing and toss to coat.
Divide the honey soy glazed chicken between plates, spoon over any remaining glaze from the pan and garnish with the remaining coriander. Serve with the sesame fries, cucumber salad, lime wedges and garlic aioli on the side. Enjoy!
