Coconut rice
A make-ahead basmati side dish with mild coconut flavours. Delicious served alongside curries at a party
Chicken, ginger & green bean hotpot
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- ½ tbsp vegetable oil
- 2cm piece gingercut into matchsticks
- 1 garlic clovechopped
- ½ onionthinly sliced into half moons
- 1 tbsp fish sauce
- ½ tbsp soft brown sugar
- 250g skinless chicken thighfillets, trimmed of all fat and cut in half
- 125ml chicken stock
- 50g green beantrimmed and cut into 2.5cm lengths
- 1 tbsp chopped coriander
- steamed riceto serve
Nutrition: per serving
- kcal215low
- fat7glow
- saturates1g
- carbs9g
- sugars7g
- fibre2g
- protein30g
- salt2g
Method
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.
