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One-pan Asian Chicken

One-pan Asian Chicken

with Broccoli
Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
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Calories
: 
739 kcal
Protein
: 
55.3g protein
Total
: 
40 minutes
Difficulty
: 
Medium
Allergens:
  • Wheat
  • Cereals containing gluten
  • Soya
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

200 grams

Broccoli Florets

½ sachet(s)

Chicken Stock Powder

25 grams

Hoisin Sauce

½ unit(s)

Green Chilli

150 grams

Basmati Rice

25 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

15 grams

Honey

1 unit(s)

Garlic Clove

75 grams

Sugar Snap Peas

4 unit(s)

British Chicken Thighs

12.5 grams

Cashew Pieces

Not included in your delivery

300 milliliter(s)

Water for the Rice

Energy (kJ)3093 kJ
Energy (kcal)739 kcal
Fat27.6 g
of which saturates7.9 g
Carbohydrate73.6 g
of which sugars9.3 g
Dietary Fibre4.5 g
Protein55.3 g
Salt2.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

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. Mix through to ensure an even coating.

2

Spread the chicken and broccoli out on a baking tray along with any marinade from the bowl. Roast in your oven 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.

3

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

4

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

5

When the chicken and broccoli have 5 mins remaining, scatter the cashew nut pieces over the top and return to the oven. Tip: 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, remove and discard the seeds and finely slice.

6

Once out of the oven, pour the remaining marinade (left in the small bowl) over the chicken and broccoli and turn to coat. Pop the sticky chicken and broccoli on top of the rice. TWIST IT UP: Finish with the sliced green chilli. Enjoy!

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