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Asian Recipes
One-Pan Asian Chicken

One-Pan Asian Chicken

with Broccoli and Basmati Rice

Family
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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:GlutenSesameSoyaNuts
Preparation Time40 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

4 unit(s)

Chicken Thigh

1 pack(s)

Broccoli Florets

1 clove

Garlic

1 sachet

Hoisin Sauce

(ContainsGluten, Sesame, Soya)

1 sachet

Honey

1 sachet

Soy Sauce

(ContainsGluten, Soya)

½ sachet

Chicken Stock Powder

150 grams

Basmati Rice

½ pack(s)

Sugar Snap Peas

½ bag(s)

Cashew Nuts

(ContainsNuts)

½ unit(s)

Green Bullet Chilli

Not included in your delivery

300 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)3159 kJ
Energy (kcal)755 kcal
Fat19.0 g
of which saturates5.0 g
Carbohydrate81 g
of which sugars19.0 g
Protein63 g
Salt3.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Bowl
Baking Tray
Saucepan
Plate
Instructionsarrow up iconarrow up icon
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Make the Marinade
Make the Marinade
1

Preheat your oven to 180°C. Put the chicken thighs and broccoli florets in a mixing bowl with a pinch of 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. Stir through to ensure an even coating.

Roast the Chicken
Roast the Chicken
2

Preheat your oven to 180°C. Put the chicken thighs and broccoli florets in a mixing bowl with a pinch of 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. Stir through to ensure an even coating.

Cook the Rice
Cook the Rice
3

Meanwhile, pour the water (see ingredients for amount) into a large saucepan and bring to the boil. tTIP: Your pan needs to be big enough for the rice and sugar snaps! When boiling, stir in the stock powder and rice, lower the heat to medium and pop a lid on the pan. Leave to cook for 10 mins.

Steam the Veggies
Steam the Veggies
4

After 10 mins, remove the pan from the heat and add the sugar snap peas, just sitting on top of the rice. Pop the lid back on and set aside for another 10 mins. tTIP: The rice and sugar snaps will finish cooking in their own steam.

Finish Up
Finish Up
5

When the chicken and broccoli have 5 mins remaining, scatter the cashew nut pieces over the top and return to the oven. tTIP: This next bit is optional. If you don't like chilli don't bother, but we've included this for the adults (and any chilli-loving children!). Halve the green chilli lengthways deseed and finely slice.

Serve
Serve
6

Once out of the oven, pour the remaining marinade (left in the small bowl) over the chicken and broccoli and turn to coat. Stir the sugar snaps through the rice and divide between your bowls/plates. Pop the Asian chicken and broccoli on top of the rice. TWIST IT UP: Finish with the sliced green chilli. Enjoy!