Healthy Eating- Chicken, edamame & ginger pilaf

January 27, 2017

436 Kcals & 35g Portein per serving

 

Ingredients

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

 

Method

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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