Chicken, ginger & green bean hotpot

Chicken, ginger & green bean hotpot

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(28 ratings)

Prep: 10 mins Cook: 25 mins


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


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



    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



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

  • 1 tbsp fish sauce
    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



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…


  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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Sasha Heywood's picture
Sasha Heywood
26th May, 2019
You know you've found a keeper when your fussy child polishes it all off. I make this about once a month but double the brown sugar to lovely effect. Simple, throw-together, lite and more-ish.
Brian 44
23rd Aug, 2018
After reading other comments did add some chilli, almond butter, coconut cream and lime juice, so even though changed a few things this was basically a very nice dish and will definitely have again.
11th Jan, 2017
Lovely fresh flavours. Tasted like a Thai curry but without the coconut milk. I added a pepper and a chilli. Kids liked it a lot so will be a regular mid week tea.
24th Apr, 2016
Very nice, quick and easy, I added a bit of fresh red chilli. Will do again for sure! Thank you for that recipe!
7th Feb, 2016
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!!!
30th Jul, 2014
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!
9th Jan, 2014
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.
badzilla's picture
13th Oct, 2013
I made this recipe for one so had to scale the ingredients slightly. I used two chicken thighs. For a more complete narrative and photo, check out my review on my blog
11th Sep, 2013
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.
29th Aug, 2013
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.


5th Dec, 2013
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
18th Dec, 2013
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.
3rd Sep, 2013
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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