Speedy One Pot Chinese Chicken

Easy and low stress meals are so good right now, and this one is a winner!!

Ready in 20 mins. You could easily make this vegetarian by using veg stock, leaving out the chicken and adding stir fried tofu or tempeh.


  • 2 cups chicken stock, salt reduced
  • 2-3 slices of fresh ginger
  • 3 cloves garlic, sliced
  • 3/4 cup rice (I used basmati)
  • Sliced chilli or chilli flakes to taste
  • 1 tray boneless chicken thighs, fat trimmed off, each chopped into 4-6 pieces
  • 1 head of broccoli, chopped into florets
  • 1.5 cups frozen peas


How to make:

1)  Heat stock in a non stick pan and add ginger, garlic and chilli.
2)  Add rice and chicken thighs, stir then cook for 10 minutes over a low heat.
3)  Add broccoli and peas, cook for about 5-8 mins until veggies are tender and chicken is cooked through. Add a splash of extra water if needed. Keep an eye on it and stir occasionally so the bottom doesn’t burn.
4)  Remove the chunks of ginger and discard.
5)  Serve with a splash of reduced salt soy sauce and maybe a squeeze of hot chilli sauce too!


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