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Chicken, edamame & ginger pilaf

Make this healthy rice pot for a mid-week supper - crammed with fibre and vitamin C

  • Prep: 10 mins
    Cook: 17 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 436
  • Carbohydrates 52
  • Saturated Fat 1
  • Sugar 4
  • Protein 32
  • Fat 9
  • Fibre 3
  • Salt 0.5

Nutrition per serving

  • Calories 436
  • Carbohydrates 52
  • Saturated Fat 1
  • Sugar 4
  • Protein 32
  • Fat 9
  • Fibre 3
  • Salt 0.5

Ingredients

  • 2 tbsp vegetable oil
  • 1 onion, thinly sliced
  • thumb-sized piece ginger, grated
  • 1 red chilli, deseeded and finely sliced
  • 3 skinless chicken breasts, cut into bite-sized pieces
  • 250g basmati rice
  • 600ml vegetable stock
  • 100g frozen edamame / soya beans
  • coriander leaves and fat-free Greek yoghurt (optional), to serve

Method

  1. Heat the oil in a medium saucepan, then add the onion, ginger and chilli, along with some seasoning. Cook for 5 mins, then add the chicken and rice. Cook for 2 mins more, then add the stock and bring to the boil. Turn the heat to low, cover and cook for 8-10 mins until the rice is just cooked. During the final 3 mins of cooking, add the edamame beans. Sprinkle some coriander leaves on top and serve with a dollop of Greek yogurt, if you like.

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