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One-Pan Asian Chicken

One-Pan Asian Chicken

with Broccoli and Basmati Rice

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We love a good Chicken with Broccoli and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:SoyaCereals containing GlutenPeanuts

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)

Chicken Breast (skin-on)

1 unit(s)


1 clove


2 sachet

Hoisin Sauce


1 sachet


2 sachet

Soy Sauce

(ContainsSoya, Cereals containing Gluten)

1 sachet

Chicken Stock Powder

150 grams

Basmati Rice

1 bag(s)

Salted Peanuts


Not included in your delivery

300 milliliter(s)

Water for the Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3502 kJ
Energy (kcal)837 kcal
Fat23.0 g
of which saturates5.0 g
Carbohydrate87 g
of which sugars22.0 g
Protein67 g
Salt4.87 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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).


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.


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!