Chicken, ginger & green bean hotpot
A light chicken casserole that makes a great Asian-inspired family one-pot. It's flavoured with mild ginger and coriander
- Prep: 10 mins
Cook: 25 mins
- Serves 2
- Easy
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
Method
-
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.
-
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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