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A One Pot Dinner Recipe with Asian Flavours

This one pot, easy and quick chicken and vegetable dish was inspired by Dieititian Susie Burrell’s ShapeMe Chicken and Pumpkin Stirfry.

While it shares many of the same ingredients, this version simplifies the method and uses just one pot. It also uses the sesame oil to flavour the dish at the end rather than for frying.

I have also concentrated the Asian flavours by adding the sauce first to the chicken. I find this gives a satisfying intense flavour pop, without having to use a lot of soy sauce which although very tasty, delivers quite a lot of salt.

This Asian Hot Pot is perfectly proportioned for people wanting to lose weight, but is also wonderful for the whole family when served with extra boiled rice. One serve of this dish provides a large protein serve, 2 vegetable serves and 1 fat serve from the Food Lovers Meal Planner. With 1/2 cup of cooked rice it also offers a smaller carb serve.

This dish can also be easily adapted to use any vegetables you have handy. A great way to reduce food waste. It also freezes well for an easy meal when you’re busy. I also freeze some rice to go with it, so there’s no extra work on those busy nights.

Ingredients

(Serves 8) (1 dish serve = 1 larger protein, 2 vegetable, 1 fat, 1 smaller carb serve from the Food Lovers Meal Planner)

1 kg skinless, boneless chicken breast, cut into strips

2 carrots, cut into matchsticks

1 bunch bok choy, chopped

2 cups pumpkin (cubed into bite-sized pieces)

1 head broccoli (cut into bite-sized pieces)

2 tbsp. soy sauce

1-2 red chili, deseeded and chopped finely (this makes this dish quite spicy, so it’s up to you how much you use)

Juice of a lemon

2 tsp. brown sugar

2 Tablespoon sesame oil

40g chopped peanuts and chopped fresh coriander to garnish when serving (optional)

Preparation Method:

First marinate the chicken in the soy sauce, chilli, lemon juice and brown sugar mixed together while you prepare the vegetables.

Add the chicken and marinade to a stove-proof pot and cover with a lid to poach the chicken in the marinade until lightly cooked. Remove the chicken with a slotted spoon but leve the marinade behind in the pot.

Add the harder vegetables (pumpkin, carrot) to the pot first and cover with a lid to poach/steam, before adding the softer vegetables (broccoli) and finally the bok choy.