Chicken, ginger & green bean hotpot

Chicken, ginger & green bean hotpot

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(7 ratings)

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Cooking time

Prep: 10 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 2

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
215
protein
30g
carbs
9g
fat
7g
saturates
1g
fibre
2g
sugar
7g
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

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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.

Recipe from Good Food magazine, March 2013

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Comments

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RachMck14's picture
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Love this tasty recipe. It is one of my healthy weekly freezables. I add mushrooms, chillis, beansprouts and broccoli to bulk it up as I limit my carbs through the week. Delicious!

beckidyer25's picture

It won't let me rate this, but it's a definite 5 star! Has become an all-time favourite in our household.
I've never used chicken thighs, always chicken breast, which works just as well. It's also good with prawns.
I normally add a chilli as we love spicy food, but have had it without too and it's equally tasty. You can substitute in any veg depending on what you have to hand.
Really good recipe, rice absorbs the sauce too giving it an amazing flavour.

silannigan's picture
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This is a lovely quick and tasty after work dinner. I often add a green chilli with the ginger and a squeeze of lime before serving. You can also substitute some spinach for the green beans. Last week I had no chicken thighs but really wanted to make this so used some salmon instead which worked really well.

cakeanyone's picture
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Went down really well with the whole family. Made it into more of a broth by increasing stock to 1L, so the recipe is only as good as the stock you use. Increased other ingredients too to compensate and added a chopped chilli and a squeeze of lemon/lime. Omitted rice and served with crusty bread.

ellenkate's picture
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Left out the coriander and will add chilli next time. Very comforting and also simple to make!

btp100's picture
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Absolutely delicious and easy, we added some chilli for an extra kick at the end..yum!

pavlovakk's picture

All enjoyed - will do again

eleanormayo's picture

This was really tasty, served with rice and felt very virtuos!

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