Honey-Soy Glazed Chicken & Sesame Fries

• servings: 4

Ingredients

4 potatoes

Mixed sesame seeds

4 cloves garlic

1/3 cup soy sauce

2 tbs honey

1 tbs rice wine vinegar

500g chicken (breast or thigh)

200g snow peas

120g spinach

60g Japanese dressing

100g garlic aioli

Directions

1. BAKE THE SESAME FRIES

Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 0.5cm fries. Place **.- fries and mixed sesame seeds on an oven tray lined with baking paper. Season with salt and pepper and drizzle with olive oil. Toss to coat, then spread out in a single layer and bake until tender, 25-30 minutes. * TIP: Cut the potato to the correct size to ensure it cooks in the allocated time.

2. FLAVOUR THE CHICKEN

While the fries are baking, finely chop the garlic (or use a garlic press). In a medium bowl, combine the garlic, soy sauce, honey and rice wine vinegar and mix well. Add the chicken thigh and toss to coat.

3. GET PREPPED

Trim the snow peas, then thinly slice lengthways. Thinly slice the spring onion.

4. COOK THE CHICKEN

Heat a drizzle of oil in a medium frying pan over a medium heat. Using tongs, pick up the chicken and let the excess marinade drip back into the bowl. Add the chicken to the hot pan and cook, turning often, until browned and cooked through, 10-14 minutes. In the final 5 minutes of cook time, add the remaining marinade and simmer until reduced slightly. * TIP: The marinade will darken and caramelise - this adds to the flavour!

5. MAKE THE SALAD

In a second medium bowl, combine the mixed salad leaves, snow peas and 1/2 the spring onion. Just before serving, add the Japanese dressing and toss to coat.

6. SERVE UP

Thickly slice the honey-soy glazed chicken. Divide the chicken between plates, spoon over any glaze remaining in the pan and sprinkle with the remaining spring onion.

Serve the sesame fries, Japanese snow pea salad and garlic aioli on the side. Garnish with the crispy shallots.