436 Kcals & 35g Portein per serving
2 tbsp vegetable oil
1 onion, thinly sliced
thumb-sized piece ginger, grated
1 red chilli, deseeded and finely sliced
3 skinless chicken breast, cut into bite-sized pieces
250g basmati rice
600ml vegetable stock
100g frozen edamame / soya beanscoriander leaves and fat-free Greek yoghurt (optional), to serve
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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