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Photo of Chicken hot pot by WW

Chicken hot pot

Total Time
30 min
10 min
20 min
Bring some rich Japanese flavour into your kitchen with this fresh, flavoursome feast. Served with soba noodles, it’s on the table in 30 minutes flat.


Canola oil

1 tbs, or sunflower oil

Brown onion

1 medium, thinly sliced

Skinless chicken breast

600 g, thinly sliced


2 clove(s), crushed

Fresh ginger

2 tsp, grated

Chicken stock cube

1 individual, Japanese dashi variety

Soy sauce

2 tbs

Rice wine vinegar

1 tbs

Dry soba noodles (100% buckwheat)

180 g

Sugar snap peas

300 g

Baby spinach

5 cup(s)


3 medium, lightly beaten


  1. Heat oil in a large non-stick frying pan over medium-high heat. Add onion and cook, stirring, for 3–4 minutes or until softened. Add chicken and cook, stirring, for 2–3 minutes or until browned.
  2. Add garlic and ginger and cook, stirring, for 1 minute. Place dashi and 1 cup (250ml) boiling water in a jug and stir until dissolved. Add dashi mixture, soy sauce and vinegar to pan and bring to the boil. Reduce heat to low and simmer, covered, for 5 minutes or until chicken is cooked through.
  3. Meanwhile, cook soba noodles in a saucepan of boiling salted water, following packet instructions, or until just tender. Add sugar snap peas for last minute of cooking. Drain.
  4. Add baby spinach to chicken mixture and cook for 1–2 minutes or until wilted. Pour eggs over chicken mixture. Cook, covered, without stirring, for 2–3 minutes or until egg is just set. Divide noodles and sugar snap peas among bowls and top with chicken hot-pot. Serve.


TIP: Dashi is a Japanese stock made from dried fish flakes and seaweed. It is available as powder sachets or stock cubes in the Asian section of most supermarkets.