Fragrant Asian Chicken
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Fragrant Asian Chicken

Fragrant Asian Chicken

with roast broccoli and rice

Tangy, slightly sweet, and with just a bit of bite—this fragrant Asian chicken is sure to go down a treat with everyone in your house.

Calorie Smart
Family Friendly
Total Time20 minutes
Cooking Time25 minutes


Serving amount

1 unit(s)


1 unit(s)


2 sachet(s)

Hoisin Sauce

(Contains Wheat, Sesame, Soya)

1 sachet(s)

Sesame Seeds

(Contains Sesame May be present Cereals containing gluten, Peanut, Nuts)

320 grams

Chicken Breast

2 sachet(s)

Sweet Chilli Sauce

1 sachet(s)

Garlic, Ginger & Lemongrass Paste

150 grams

Jasmine Rice

Not included in your delivery

to taste


to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)2816 kJ
Energy (kcal)673 kcal
Fat11.7 g
of which saturates2.2 g
Carbohydrate97.1 g
of which sugars18.8 g
Dietary Fiber0.9 g
Protein49.3 g
Cholesterol0 mg
Salt4.74 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.


Baking Sheet with Baking Paper
Pot with Lid


Make the Rice
  • Preheat oven to 220°C/200°C fan/gas mark 7.
  • Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid. 
  • Stir in the rice and bring to the boil.
  • Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins. Remove the pot from the heat.
  • Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
Roast Until Golden
  • Meanwhile, halve, peel and chop the onion into eight wedges.
  • Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
  • Pop the broccoli and onion onto a lined baking tray.
  • Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
  • When the oven is hot, roast on the top shelf until the edges are crispy and slightly charred, 10-15 mins.
Toast the Seeds
  • Place a large pan over medium heat (no oil).
  • Once hot, add the sesame seeds and dry-fry, stirring regularly, until lightly toasted, 2-3 mins.
  • Once toasted, transfer to a small bowl and set aside.

TIP: Watch them like a hawk as they can burn easily.

Prep the Chicken
  • Lay the chicken out on a board and place your hand flat on top. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
  • Slice through horizontally to make two thin steaks.
  • Repeat with the other breast(s).

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Cook the Chicken
  • Return the pan to medium-high heat with a drizzle of oil.
  • When hot, add the chicken. Season with salt and pepper. Cook through, 3-6 mins each side. IMPORTANT: Chicken is cooked when no longer pink in the middle.
  • Add hoisin, lemongrass paste and 75ml water (double for 4p).
  • Lower heat and simmer until slightly thickened, 2-3 mins. 
  • Add a knob of butter. Use a spoon to baste the chicken in the sauce.

TIP: Loosen with a splash of water if needed!

Finish and Serve
  • When everything is ready, fluff up the rice with a fork and divide between plates.
  • Top with the roast veg, glazed chicken and buttery hoisin sauce.
  • Drizzle with sweet chilli sauce.
  • Scatter over the toasted sesame seeds to finish.