What a joy is the one pot wonder. Little on time, big on flavour, this simple supper with savoury soy, sweet peach and crunchy almonds will please even the pickiest of eaters.
/ serving 4 people
/ serving 4 people
slivered almonds(ContainsTree NutsMay be presentTree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)
long red chilli
baby spinach leaves
soy sauce (or gluten free tamari soy sauce)(ContainsSoy, Gluten)
rice wine vinegar
Rinse the Jasmine rice well. Add the water (for the rice) to a medium saucepan and bring to the boil. Add the rice, stir, cover with a lid and reduce the heat to low. Cook for 11-12 minutes, then remove the pan from the heat and keep covered for another 10-15 minutes, or until the rice is tender and all the water is absorbed. TIP: Don’t lift the lid while the rice is resting so you don’t lose any steam!
While the rice is cooking, peel and crush the garlic. Peel and finely grate the ginger. Finely chop the spring onion. Chop the yellow peaches into 2 cm chunks. Heat a large frying pan over a medium-high heat. Add the slivered almonds and toast, stirring regularly, for 3-4 minutes, or until golden brown. Remove from the pan and set aside.
Return the pan to a medium-high heat and add a drizzle of olive oil. Add the chicken breast and cook for 2 minutes on each side, or until browned on the outside but not cooked through (the chicken will continue cooking in step 4). Remove from the pan and set aside on a plate.
Return the pan to a medium-high heat and add a drizzle of olive oil. Add the garlic and ginger and cook for 1 minute, or until fragrant. Add the peaches, soy sauce, brown sugar, rice wine vinegar and water (for the sauce) to the pan and bring to the boil. Return the chicken to the pan, reduce the heat to low and cover with a lid. Simmer for 8 minutes. TIP: If you don’t have a lid, cover the pan with foil.
While the chicken is simmering, finely slice the long red chilli (if using). Slice the broccolini into 3 cm pieces. Add the broccolini to the pan and stir through. Cook for a further 3-4 minutes, or until the sauce has reduced and the chicken has cooked through. Add the baby spinach leaves and stir until just wilted.
Divide the steamed rice between bowls. Top with the summer peach chicken and spoon over the remaining sauce. Garnish the adult's portions with the chilli (if using), spring onion and toasted almonds.