I‘m starting to realize that I love to make Asian food. Maybe it’s because I don’t know many fat Asians, so I subconsciously want to eat like them. It’s probably mostly because it’s just flippin’ delicious.
This recipe is a take on a Chinese one-pot chicken recipe a friend of mine created. The only real difference is the lack of a starch in mine. I’ve added sprouts. Also he’ll tell you to put your one-pot chicken over rice, and I’ll tell you to put it over baby spinach.
It’s got quite a few ingredients, but don’t let that fool you. This might be the easiest recipe I’ve written up for you. This serves 2, unless you’re really hungry.
Note: If you’re eating slow carb, the sprouts are fine. If you’re doing paleo or Whole 30, keep the sprouts out.
- 1 or 2 chicken breasts, cubed
- 1 onion, chopped
- 1-2 tbsp minced ginger
- 5 cloves garlic, diced
- 2 tbsp soy sauce
- 2 green onions, chopped
- Several leaves of basil, chopped
- 3 or so twigs cilantro, chopped
- 1 c chicken broth or stock
- 1 c mung bean sprouts (optional)
- Add a dash of olive oil to a pot and heat it.
- Stir fry the onions, garlic, and ginger until onions are tender.
- Add the green onion, basil, and cilantro and stir fry for about 30 seconds to combine flavors.
- Dump in the cubed chicken and mix it all together. At this point I add a lid and let the chicken cook with the rest for a bit, until it’s browned.
- Once the chicken is cooked, add the broth, soy sauce, and some black pepper. Cook simmering for about 20 mins.
- Add the sprouts, mix together, and cook until some of the water has evaporated out and your sauce is a tad thick.
- When you like the sauce thickness, serve it over a pile of baby spinach.
This is very simple and is also an entire meal of all three parts of the 4HB plan. If you’re counting calories, this is less than 300 (one serving) for a mound of food. Delicious, simple, quick, and 4HB friendly. What more can you ask?