• Preheat oven to 240°C/220°C fan-forced.
• Cut potato into fries.
• Place fries and mixed sesame seeds on a lined oven tray. 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!

• While the fries are baking, finely chop garlic.
• Thinly slice spring onion and cucumber.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. 

• In a medium bowl, combine garlic, sweet soy seasoning, the soy sauce, honey and half the white wine vinegar. Add chicken and turn to coat.
• In a large bowl, combine the mayonnaise with the remaining vinegar. Set aside. 

Little cooks: Take charge by combining the sauces! 

• In a large frying pan, heat a drizzle of olive oil over medium heat.
• Using tongs, pick up chicken and let the excess marinade drip back into the bowl. Cook chicken until browned and cooked through, 3-5 minutes each side. Transfer to a plate.
• Return the frying pan to medium-high heat, then add remaining marinade and simmer until reduced slightly, 2 minutes. 

TIP: The chicken is cooked through when it’s no longer pink inside.

• To the bowl with mayo dressing, add slaw mix, spring onion and cucumber. Season with salt and pepper. Toss well to combine. 

Little cooks: Take the lead by tossing the slaw!

• Slice honey soy-glazed chicken.
• Divide chicken, sesame fries and creamy slaw between plates.
• Spoon over any remaining glaze to serve. Enjoy!