Chicken, Ginger and Green Bean Hotpot

Anyone who knows me knows that I love my food; not just eating (!) but playing with recipes, experimenting and creating new meals for my family.

The inspiration for tonight’s meal came from an old BBC Good Food magazine that a friend gave me which I tweaked slightly so that it would also be suitable for me to eat on the Slimming World plan too. This was a meal that went down brilliantly with everyone, even the husband who gave it 10/10 (a score that has only once been given before and that was for my slow cooked lasagne).

Chicken, Ginger and Green Bean Hotpot served with rice, cabbage and leeks.
(Delicious and syn-free).

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For the hot pot (Served 4 – two being children)

6 Skinless chicken thigh fillets, all fat trimmed
Vegetable Oil (SW Frylight)
2cm piece of ginger, finely grated, or the equivalent of ground ginger
1/2 tbsp brown sugar (SW a little sweetener)
1 minced garlic clove
1.5 tbsp fish sauce
100g green beans
150g chicken stock
200g mushrooms

1. Heat a pan (medium heat), add or oil or Frylight as preferred and then gently stir-fry the garlic, onion and ginger for five minutes or until golden.
2. Add the fish sauce, stock, sugar (or alternative) and the chicken thighs and then cook on medium with the lid on for 15 minutes. * I pre-cooked the thighs in my Philips Air Fryer to cook through and get rid of any excess fat, making this recipe more SW friendly however this is not essential.
3. 3-4 minutes before the end of cooking stir, coating the chicken with sauce and add the green beans and sliced mushrooms.
4. Serve!



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