One-Pan Asian Chicken

Name: One-Pan Asian Chicken with Broccoli and Basmati Rice
Total time: 40 min
Yield: 2
Cuisine: Asian
Ingredients: 200 Broccoli Florets; 2 Skin-On British Chicken Breasts; 1 Chicken Stock Powder; 50 Hoisin Sauce; 150 Basmati Rice; 25 Soy Sauce; 15 Honey; 1 Garlic Clove**; 25 Salted Peanuts; 300 Water for the Rice

with Broccoli and Basmati Rice

Recipe Development TeamPublished on November 30, 2018

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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:

Cereals containing gluten

•Soya

•Peanut

The quantities provided above are averages only.

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 war 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.

Total40 minutes

Active 10 minutes

DifficultyMedium

Ingredients

serving amount

200

Broccoli Florets

Skin-On British Chicken Breasts

Chicken Stock Powder

Hoisin Sauce

150

Basmati Rice

Soy Sauce

(Contains: Cereals containing gluten, Soya)

Honey

Garlic Clove**

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts)

Not included in your delivery

300

Water for the Rice

Nutritional information

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.

Utensils

•Bowl

•Baking Tray

•Medium Saucepan

•Plate

Cooking Instructions and Tips

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.