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
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Prep:10 mins
Cook:25 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 215
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fat 7g
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saturates 1g
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carbs 9g
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sugars 7g
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fibre 2g
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protein 30g
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salt 2g
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
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.
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.
