Asian Chicken Tray Bake
with Broccoli
Tonight, fussy eaters, we’re on your side! As a child, chef Lizzie was a very picky eater, but one recipe she couldn't say “no” to was her mum’s one-pan Asian chicken tray bake. Taking a trip down memory lane, Lizzie has recreated her favourite childhood recipe, adding in a couple of twists here and there. Who couldn’t be tempted to the table by sticky chicken!? This dish is about to become your family’s favourite!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
Broccoli Florets
Chicken Stock Powder
Hoisin Sauce
Green Chilli
Basmati Rice
Soy Sauce
(Contains Cereals containing gluten, Soya)
Honey
Easy Garlic
Sugar Snap Peas
British Chicken Thighs
Not included in your delivery
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Put the chicken thighs in a mixing bowl with a pinch of salt and a grind of black pepper. Cut the broccoli into florets (small trees) and add to the bowl. 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 marinade to the mixing bowl with the chicken and broccoli. Stir through to ensure an even coating.
Spread the chicken and broccoli out on a baking tray along with any marinade from left in the mixing bowl. Roast on the middle shelf of your oven until the broccoli is tender and the chicken is cooked, giving everything a shake halfway through, 20-25 mins. TIP: The chicken is cooked when it is no longer pink in the middle.
Meanwhile, boil the water (amount specified in the ingredient list) in a large saucepan over high heat. TIP: Your pan needs to be big enough to cook both the rice and the sugar snap peas! Add the chicken stock pot and stir to dissolve. Once boiling, add the basmati rice and cover with a lid. Reduce the heat to medium-low and cook for 10 mins.
After 10 mins, remove the pan from the heat and add the sugar snap peas. 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.
TIP: This next bit is optional, if you don't like chilli skip straight to step 6. Halve the green chilli lengthways, deseed and finely slice. Get everyone around the table, dinner's 2 mins away!
Take the lid off your pan and stir the sugar snaps through the rice then share between your plates. Pour the remaining marinade over the chicken and broccoli and turn to coat. TIP: Little ones may find it easier to eat if you slice the chicken thighs into strips before serving! Pop the sticky chicken and broccoli on top of the rice and finish with the sliced green chilli (for the grown-ups!). Enjoy!
