Name: Thai Chicken
Yield: serves 2
Ingredients: Canola oil spray; 1 cup white rice; 1 cup plus 1 tablespoon broth (chicken or vegetable) or water; 1/2 to 3/4 pound chicken breasts or thighs or chicken strips; 2 tablespoons hoisin sauce; 1 tablespoon chopped fresh cilantro; 1 to 1 1/2 teaspoons Asian fish sauce; 1/2 teaspoon sweet chili sauce; 1/4 teaspoon ground coriander; 1/4 teaspoon sea salt; Freshly ground white pepper; One 6-ounce can bamboo shoots, drained; 1/2 red bell pepper, cored, seeded, and cut into strips; 2 cups fresh or frozen cut green or yellow string beans; 1 head baby bok choy, trimmed and roughly chopped

Sometimes I like to enhance the Thai flavor of this recipe by adding a few sprigs of mint to the pot. If you can find Thai basil, that would add even more authenticity To make this even spicier, increase the amount of sweet chili sauce by 1/2 teaspoon. Find sweet chili sauce along with fish sauce in the Asian section of the grocery store or at an Asian market.

Recipe information

Yield
serves 2

Ingredients

Canola oil spray

1 cup white rice

1 cup plus 1 tablespoon broth (chicken or vegetable) or water

1/2 to 3/4 pound chicken breasts or thighs or chicken strips

2 tablespoons hoisin sauce

1 tablespoon chopped fresh cilantro

1 to 1 1/2 teaspoons Asian fish sauce

1/2 teaspoon sweet chili sauce

1/4 teaspoon ground coriander

1/4 teaspoon sea salt

Freshly ground white pepper

One 6-ounce can bamboo shoots, drained

1/2 red bell pepper, cored, seeded, and cut into strips

2 cups fresh or frozen cut green or yellow string beans

1 head baby bok choy, trimmed and roughly chopped

Preparation

Step 1
Preheat the oven to 450°F.
Step 2
Spray the inside and lid of a cast-iron Dutch oven with canola oil.
Step 3
Rinse the rice in a strainer under cold water until the water runs clear and pour into the pot. Add the liquid, and stir to make an even layer. Add the chicken.
Step 4
In a small bowl, stir together the hoisin sauce, cilantro, fish sauce, chili sauce, coriander, salt, and pepper. Pour over the chicken.
Step 5
Scatter the bamboo shoots over the chicken. Add the bell pepper, followed by the beans. Top with the bok choy until the pot is full.
Step 6
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
nutrition information
Step 7
Calories: 539
Step 8
Protein: 36g
Step 9
Carbohydrates: 94g
Step 10
Fat: 6g
Step 11
Cholesterol: 75mg
Step 12
Sodium: 894mg
Step 13
Fiber: 6g

Glorious One-Pot Meals

Recipe information

Ingredients

Preparation

Step 1

Step 2

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Step 5

Step 6

nutrition information

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Recipe notes