Chicken, ginger & green bean hotpot

2 servings 30-60 minutes 400 kcal or less casserole chicken broth chicken casserole curry healthy one pot low calorie mains make ahead one-pot stew

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

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.