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One-Pan Summer Peach Chicken & Greens
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One-Pan Summer Peach Chicken & Greens

One-Pan Summer Peach Chicken & Greens

with Steamed Rice & Toasted Almonds

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.

Tree Nuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes


/ Serving 4 people

2 packet

jasmine rice

1 clove


1 knob


1 packet

slivered almonds

(Contains Tree Nuts; May be present: Milk, Peanuts, Sesame, Soy. )

1 packet

chicken breast

1 unit

long red chilli

1 bunch


1 bag

baby spinach leaves

2 unit

yellow peaches

1 bunch

spring onions

Not included in your delivery

olive oil

3 cup


3 tbs

soy sauce (or gluten-free tamari soy sauce)

(Contains Soy, Gluten;)

3 tbs

brown sugar

2 tbs

rice wine vinegar


Nutritional Values

per serving
Energy (kJ)0 kJ
Calories2600 kcal
Fat12.8 g
of which saturates3.3 g
Carbohydrate77.6 g
of which sugars14.8 g
Dietary Fibre0 g
Protein47.1 g
Cholesterol0 mg
Sodium811 mg
The average adult daily energy intake is 8700 kJ


Pan with Lid


Cook the rice

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

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

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

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

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

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.