One-Pan Summer Peach Chicken & Greens

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.