Asian-Style Glazed Chicken & Sesame Fries
with Kohlrabi Slaw & Garlic Aioli
Tonight’s dinner takes chicken and veg to new levels. As if chicken glazed in honey and soy sauce wasn’t delicious enough, serving it alongside sesame fries and a Japanese slaw adds another flavour punch! A dollop of garlic aioli adds the perfect amount of creaminess to this irresistible dish.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
1 sachet
mixed sesame seeds
(Contains Sesame; )
2 clove
garlic
½
Kohlrabi
1 packet
chicken breast
1 packet
soy sauce mix
(Contains Gluten, Soy; May be present Egg, Fish, Milk, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Asian Slaw Mix
1 packet
Japanese Dressing
(Contains Sesame, Soy, Gluten(Wheat); May be present Egg, Fish. )
1 packet
garlic aioli
(Contains Egg, Soy; )
Not included in your delivery
olive oil
2 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries on a lined oven tray. Sprinkle over mixed sesame seeds, drizzle with olive oil and season with salt. Toss to coat, spread out evenly, then bake until tender, 20-25 minutes.
Little cooks: Help with sprinkling over the sesame seeds and tossing the fries.
• Meanwhile, finely chop garlic. • Grate kohlrabi (see ingredients).
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large bowl, combine garlic, soy sauce mix and the honey. Add chicken and turn to coat. Set aside.
Little cooks: Take charge by combining the sauces!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Using tongs, pick up chicken and let excess marinade drip back into the bowl. • Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • In the last 1-2 minutes of cook time, add the remaining marinade and simmer until slightly reduced.
TIP: Chicken is cooked through when it's no longer pink inside. TIP: The marinade will darken and caramelise, this adds to the flavour!
• While the chicken is cooking, combine Asian slaw mix and kohlrabi in a medium bowl. • Add Japanese dressing and toss to coat.
• Divide honey-soy glazed chicken, sesame potato fries and Japanese-style kohlrabi slaw between plates. • Spoon remaining marinade over chicken. Dollop with garlic aioli to serve. Enjoy!
Little cooks: Add the finishing touch by dolloping over the garlic aioli!