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Chicken, ginger & green bean hotpot

Chicken, ginger & green bean hotpot

A star rating of 4.9 out of 5.32 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Freezable
Nutrition: per serving
low inkcal215
low infat7g


  • 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


  • 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.

Goes well with

Recipe from Good Food magazine, March 2013

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A star rating of 4.9 out of 5.32 ratings

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