Name: Chicken, ginger & green bean hotpot
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Cuisine: Asian
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 bean trimmed and cut into 2.5cm lengths; 1 tbsp chopped coriander; steamed rice to serve

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Chicken, ginger & green bean hotpot

Chicken, ginger & green bean hotpot

Jennifer Joyce

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Serves 2

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 4.8 out of 5.36 ratingsRate

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

Freezable

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Ingredients

Nutrition

Units:

MetricUS

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 bean

trimmed and cut into 2.5cm lengths
1 tbsp chopped coriander
steamed rice

to serve

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Nutrition: per serving

kcal215

low
fat7g

low
saturates1g
carbs9g
sugars7g
fibre2g
protein30g
salt2g

Method

step 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.
step 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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A star rating of 4.8 out of 5.36 ratings

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