Asian-Style Glazed Chicken & Sesame Fries

Ingredients

• 500g raw chicken breast
• 1.2kg potatoes, fries — staple
• 18g sesame seeds
• 4 garlic cloves — staple
• 2 spring onions, sliced
• 75ml soy sauce — staple
• 20g honey — staple
• 90ml Kewpie roasted sesame dressing — staple
• 400g cabbage, shredded
• 200g carrot, grated
• 30ml oil, total for fries, chicken and vegetables — staple

Method

1. Heat oven to 220°C fan. Toss fries with half the oil and sesame seeds, spread over two trays and bake 25–30 minutes, turning halfway.
2. Divide chicken into four thin pieces. Coat with garlic, soy and honey.
3. Pan-fry chicken in batches with a little measured oil until thoroughly cooked. Add remaining marinade and boil until bubbling and reduced, then remove chicken to rest.
4. Add cabbage, carrot and spring onion to the same pan with remaining measured oil and a splash of water. Toss 4–6 minutes until tender and wilted. Stir through sesame dressing off the heat.
5. Plate glazed chicken, fries and warm vegetables together. Omit aioli.

Notes

- Warm cabbage and carrot replace cold slaw. No apple/pear, fresh herbs, mayo or aioli. All cooking oil is included. - Macro estimates per serve include all served carbohydrates, dairy/cheese and measured cooking oil. Whole cooked vegetables: at least 150g/serve excluding potatoes and canned tomato. Brands vary; garlic, spices and small garnishes are approximate. - Listed proteins are alternatives for the main meat. Retained bacon, eggs and dairy still count. Compare allowed meats by price per gram of protein and recalculate portions/macros for 40–50g protein per serve and at most 20 calories per gram. Use raw meat, no lamb or unrequested steak cuts; adjust cooking time for the cut and cook through.