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Asian Recipes
One-Pan Summer Peach Chicken & Greens

One-Pan Summer Peach Chicken & Greens

with Steamed Rice & Toasted Almonds

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3.1 / 4 Ratingout of 129 ratings
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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.

Allergens:Tree NutsSoyGluten
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 packet

jasmine rice

1 clove

garlic

1 knob

ginger

1 packet

slivered almonds

(ContainsTree NutsMay be presentTree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)

1 packet

chicken breast

1 unit

long red chilli

1 bunch

broccolini

1 bag

baby spinach leaves

2 unit

yellow peaches

1 bunch

spring onions

Not included in your delivery

olive oil

3 cup

water

3 tbs

soy sauce (or gluten free tamari soy sauce)

(ContainsSoy, Gluten)

3 tbs

brown sugar

2 tbs

rice wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2600 kJ
Fat12.8 g
of which saturates3.3 g
Carbohydrate77.6 g
of which sugars14.8 g
Protein47.1 g
Sodium811 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Pan with Lid
Spoon
Tongs
Instructionsarrow up iconarrow up icon
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Cook the rice
Cook the rice
1

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!

Get prepped
Get prepped
2

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.

Brown the chicken
Brown the chicken
3

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.

Add the peaches
Add the peaches
4

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.

Add the veg
Add the veg
5

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.

Serve up
Serve up
6

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.