• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. Place on a lined oven tray. Drizzle with olive oil, sprinkle with mixed sesame seeds and season with salt. Toss to coat. • Spread out in a single layer. Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the fries between two trays.

• Meanwhile, finely chop garlic. • In a medium bowl, combine garlic, soy sauce, honey and rice wine vinegar. Add chicken thigh, turning to coat. • Trim snow peas, then thinly slice lengthways. Thinly slice spring onion. Set aside.

• In a large frying pan, heat a drizzle of olive oil over a medium heat. • Using tongs, pick up chicken and let excess marinade drip back into bowl. Cook chicken, turning often, until browned and cooked through, 10-14 minutes. In the last 5 minutes, add remaining marinade. Simmer until slightly reduced. • Meanwhile, combine baby spinach leaves, snow peas and 1/2 the spring onion in a medium bowl. Just before serving, add Japanese dressing, tossing to coat. TIP: Chicken is cooked through when it's no longer pink inside.

• Slice honey-soy chicken. • Divide chicken, sesame fries and snow pea salad between plates. Spoon any remaining glaze from pan over the chicken. • Top with a dollop of garlic aioli. Sprinkle with crispy shallots and remaining spring onion to serve.