This hearty one-pot meal is inspired by Marion Grasby’s soy sauce chicken, but adapted for lower carbs, better blood sugar control, and adding veggies to make it a one-pot meal. It’s comfort food you can feel good about.
🥘 Ingredients (Serves 3–4)
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4 bone-in, skinless chicken thighs (or breasts)
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1 tbsp low-sodium light soy sauce
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2 cups chicken broth (low-sodium)
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1 tsp fennel seeds (toasted lightly)
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1 cinnamon stick
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2 whole cloves
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1 cup mushrooms (shiitake, button, or cremini), sliced
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1 cup broccoli florets
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1 cup carrot coins (thinly sliced)
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1 cup shelled edamame (frozen is fine)
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2 spring onions, thinly sliced (for garnish)
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Optional: pinch of smoked paprika or Chinese five spice for depth
👩🍳 Instructions
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Toast the fennel: In a large pot, heat fennel seeds over medium heat for 30–60 seconds until fragrant.
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Add chicken: Place chicken thighs in the pot and sear lightly on both sides (no need to cook through).
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Build the broth: Pour in soy sauce, broth, cinnamon stick, and cloves. Bring to a simmer.
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Simmer chicken: Cover and cook for 20 minutes at a gentle simmer.
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Add veggies: Stir in mushrooms, carrots, and broccoli. Cook another 8–10 minutes until just tender.
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Finish with edamame: Add shelled edamame for the last 5 minutes.
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Serve: Remove cinnamon stick and cloves. Ladle into bowls, sprinkle spring onion over the top, and serve hot.
🌿 Serving Ideas
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Over cauliflower rice to soak up the broth.
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As a stand-alone bowl, paired with a side salad.
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Garnished with chili flakes or sesame seeds.
📊 Nutrition Notes
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Low in carbs thanks to veggie base (carrots add a touch of sweetness without spiking).
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High protein + fiber for satiety.
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Liver- and diabetes-friendly: no added sugar, lower sodium than restaurant versions.
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