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Chicken, ginger & green bean hotpot

Chicken, ginger & green bean hotpot

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(9 ratings)

Prep: 10 mins Cook: 25 mins

Easy

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

  • Freezable

Nutrition: per serving

  • kcal215
  • fat7g
  • saturates1g
  • carbs9g
  • sugars7g
  • fibre2g
  • protein30g
  • salt2g
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Ingredients

  • ½ tbsp vegetable oil
  • 2cm piece ginger, cut into matchsticks

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 garlic clove, chopped
  • ½ onion, thinly sliced into half moons

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • ½ tbsp soft brown sugar
  • 250g skinless chicken thigh fillets, trimmed of all fat and cut in half
  • 125ml chicken stock
  • 50g green bean, 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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Comments, questions and tips

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Comments (11)

AnitaWin's picture
5

Very nice, quick and easy, I added a bit of fresh red chilli. Will do again for sure! Thank you for that recipe!

skilbeckrich's picture
5

Quick, easy, tasty and healthy.....what more do you want!! I padded the recipe out a little and added some peppers and chilli flakes and it was delicious!! I might add a tin of coconut milk next time, would definitely work but not quite as healthy then!!!

RachMck14's picture
5

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
5

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
5

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
4

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

btp100's picture
5

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!

Questions (2)

Lemonpuff's picture

Did anyone brown the chicken thighs first? I sometimes think this step is left of by mistake, or does the chicken absorb more favour not browning off first?

goodfoodteam's picture

Hi there, 

You can brown the chicken first, it will add a little colour and flavour, but it's not esential for this recipe.

Best wishes.

Tips (1)

genevievelevy's picture

I used almost double the amount of ginger and a sprinkling of dried chilli's just to add a bit more flavour, which I think was necessary, but overall a nice light meal!

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