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Chicken, ginger & green bean hotpot

A light chicken casserole that makes a great Asian-inspired family one-pot. It's flavoured with mild ginger and coriander

  • Prep: 10 mins
    Cook: 25 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 215
  • Carbohydrates 9
  • Saturated Fat 1
  • Sugar 7
  • Protein 30
  • Fat 7
  • Fibre 2
  • Salt 2

Nutrition per serving

  • Calories 215
  • Carbohydrates 9
  • Saturated Fat 1
  • Sugar 7
  • Protein 30
  • Fat 7
  • Fibre 2
  • Salt 2

Ingredients

  • ½ tbsp vegetable oil
  • 2cm piece ginger, cut into matchsticks
  • 1 garlic clove, chopped
  • ½ onion, thinly sliced into half moons
  • 1 tbsp fish sauce
  • ½ tbsp soft brown sugar
  • 250g skinless chicken thigh fillets, trimmed of all fat and cut in half
  • 125ml chicken stock
  • 50g green beans, trimmed and cut into 2½ cm lengths
  • 1 tbsp chopped coriander
  • steamed rice, to serve

Method

  1. Heat the oil in a saucepan over a medium-high heat. Add the ginger, garlic and onion, and stir-fry for about 5 mins or until lightly golden. Add the fish sauce, sugar, chicken and stock. Cover and cook over a medium heat for 15 mins.

  2. For the final 3 mins of cooking, add the green beans. Remove from the heat and stir through half of the coriander. Serve with steamed rice and the remaining coriander scattered over.

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