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.

　　

Ingredients

serves 2

　　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

　　

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