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One-Pan Asian Chicken

One-Pan Asian Chicken

with Broccoli and Basmati Rice
4.0(4.5K)
Recipe Development Team
Recipe Development TeamUpdated on March 05, 2026
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Calories
: 
837 kcal
Protein
: 
67g protein
Total
: 
40 minutes
Difficulty
: 
Medium
Allergens:
  • Cereals containing gluten
  • Soya
  • Peanut
  • May contain traces of allergens
  • Nuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

200

Broccoli Florets

2

Skin-On British Chicken Breasts

1

Chicken Stock Powder

50

Hoisin Sauce

150

Basmati Rice

25

Soy Sauce

(Contains: Cereals containing gluten, Soya)

15

Honey

1

Garlic Clove

25

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts)

Not included in your delivery

300

Water for the Rice

Energy (kcal)837 kcal
Energy (kJ)3502 kJ
Fat23 g
of which saturates5 g
Carbohydrate87 g
of which sugars22 g
Protein67 g
Salt4.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Bowl
•Baking Tray
•Medium Saucepan
•Plate

Instructions

PDF
Make the Marinade
1

Preheat your oven to 180°C. Separate the broccoli into florets (little trees), halve any large florets. Put the chicken fillets and broccoli florets in a large mixing bowl and season with salt and pepper.

Mix!
2

Peel and grate the garlic (or use a garlic press). In a small bowl, mix together the garlic, hoisin sauce, honey and soy sauce. Add half of this mix to the bowl with the chicken and broccoli. Mix thoroughly to ensure an even coating.

Cook the Rice
3

Spread the chicken and broccoli out on a large baking tray. Roast in your oven on the top shelf until the broccoli is tender and the chicken is cooked through, giving everything a shake half way through, 20-25 mins.IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

Steam the Veggies
4

Meanwhile, pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add a pinch of salt and the stock powder, stir in the rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Finish Up
5

Meanwhile, roughly chop the peanuts. When the chicken and broccoli is out of the oven, pour over the remaining marinade (left in the small bowl) and turn to coat.

Serve
6

Fluff up the rice with a fork and dive between bowls. Pop the Asian chicken and broccoli on top of the rice. Finish with the salted peanuts. Enjoy!

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