Asian-Style Glazed Chicken & Sesame Fries

Ingredients

• 500g chicken breast
• 1.2kg potatoes (for fries) or frozen fries — staple
• 2 tbsp sesame seeds
• 4 cloves garlic
• 2 spring onions
• 5 tbsp soy sauce (replaces "soy sauce mix")
• 4 tsp honey
• 6 tbsp Kewpie roasted sesame dressing (replaces "sesame dressing")
• 6 tbsp garlic aioli
• 1/2 green cabbage, finely shredded (replaces the slaw mix bags)
• 2 cups grated carrot

Method

1. Oven 240°C/220°C fan. Cut potato into fries, toss with olive oil, sesame seeds, salt; spread over TWO trays (crowding one tray steams them); bake 25-30 min, swapping tray positions halfway.
2. Chop garlic, slice spring onions. Slice each chicken breast horizontally into two thin steaks.
3. Combine garlic, soy sauce and honey; coat chicken.
4. Pan-fry chicken in two batches, 3-5 min/side over medium-high until cooked; return all to the pan for the last 1-2 min with the remaining marinade, simmer to a glaze.
5. Slaw: finely shred the cabbage and toss with the grated carrot, spring onion and sesame dressing (NO pear).
6. Serve chicken over fries with slaw + dollop of aioli.

Notes

Serves 4 (cook once, eat two days). Protein-first portioning: meat set to 500g per 4 serves to land ~44g protein/serve (house rule). Chicken breast is the most protein-dense meat in the rotation, so 125g/serve already clears the 40-50g target once the fries and slaw are counted — no increase needed here. Est ~585cal/serve; original HF 624cal/44.2g. Pear omitted (house rule: no apple/pear in salads). Veg sweep: the two coleslaw mix bags are gone — the slaw is now built from a half green cabbage shredded at home plus grated carrot (house Fresh slaw), ~170g veg/serve; calories +20. Garlic, soy sauce, honey and carrot lost their staple markers and gained search hints, and the aioli carries a pregnancy-safe alternative.