Chicken, edamame & ginger pilaf

Chicken, edamame & ginger pilaf

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(32 ratings)

Prep: 10 mins Cook: 17 mins

Easy

Serves 4
Make this healthy rice pot for a mid-week supper - crammed with fibre and vitamin C

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal436
  • fat9g
  • saturates1g
  • carbs52g
  • sugars4g
  • fibre3g
  • protein32g
  • salt0.5g
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Ingredients

  • 2 tbsp vegetable oil
  • 1 onion, thinly sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • thumb-sized piece ginger, grated
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 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 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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Comments (49)

briony wood's picture

need to mention wear gloves when handling ginger and chilli's! hand were burning for hours after i made this!!!!

_Roo_'s picture

This recipe is incredibly easy. I always forget how easy, until I come to cook it again and think "is that it?!"

I've made this recipe lots of times now, and I don't change a thing, it has just the right amount of chilli and ginger for me. I use soya beans, as that's what's available at my supermarket. I'd never had them before, and they're very nice, not dry like broad beans.

faceman77's picture
5

As per previous comments I doubled the ginger & chilli & also added garlic. Also added 2 tsp of garam masala and used a mixture of broad beans and peas. Overall result was very tasty. Nice flavours, quick and easy, will definitely do again.

elizado's picture
3.75

Tasty lunch for 2 adults and two under fives. added frozen spinach with the endame (soya) beans and started with some ready prepared sofrito as well as onion, Very tasty - would up the chilli ginger etc for adults only.

catrionafrance's picture
5

This has become a firm favourite in our house! Quick, healthy and delicious. I use a mixture of chicken thighs and prawns, double the amount of ginger, add some garlic and use frozen peas as haven't managed to fine edamame beans. Highly recommend as a mid-week meal.

davidbulling's picture
3.75

I enjoyed it, wasn't particularly special but for a mid-week meal was quick, easy and tasty

archangelrich's picture
1.25

It was edible. But I found it rather bland and lacking in much taste. Disappointing.

stephen51's picture
5

I really enjoyed this recipe, it was quick, easy and tasty.

Enjay's picture

This really was incredibly bland. I added extra ginger, garlic, chilli & lime, but still an incredibly boring dish. We're trying to lose weight after the xmas excesses, but this just left us desperate for flavour.

AyshaC's picture

Lovely quick mid week meal that is tasty and filling. Made it with brown rices and didn't take much longer than stated time.

Thegingercook's picture

A really quick, easy, healthy tasty meal, made it a few times now. Even my 3 year old loves it!

Gordon Ramsay's picture

I have cooked this many times. Really easy to do and very tasty too. A great easy and healthy mid week meal. It's so easy I reckon even Jamie Oliver could manage it. You never know you might end up seeing it in one of his cook books!

ppp-99's picture
5

Very fresh and light and easy to make. A Lovely mid-week meal! Would make again. I served this with olives and corriander yoghurt.

loraorla's picture
5

Really tasty. I made it to serve two but kept 1 whole chilli and a big thumb of ginger.

marieb1's picture
5

Quick, simple, only a few ingredients and really tasty. I didn't include coriander as I didn't have any and left out the yoghurt too through choice. I used Quorn pieces rather than chicken. Will make again for sure.

stephlynn_usa's picture
5

The flavour in this dish was amazing. It was even amazing the next day cold! I used brown rice instead, and cooked it in chicken stock for 15 minutes before adding the chicken, then added a bit more water to keep the rice from drying out. I also used only a tiny bit of red chilli, as it's quite hot. I think next time I would add fresh squeezed lime juice over the top!

*I also grated a large clove of garlic in with the ginger.

stephlynn_usa's picture
5

The flavour in this dish was amazing. It was even amazing the next day cold! I used brown rice instead, and cooked it in chicken stock for 15 minutes before adding the chicken, then added a bit more water to keep the rice from drying out. I also used only a tiny bit of red chilli, as it's quite hot. I think next time I would add fresh squeezed lime juice over the top!

fayemarie's picture

Cooking this on saturday. Hope its lovely xxx

marywilliams's picture

You could try an Asian grocer/supplies shop for the soy beans; sometimes frozen from China. Otherwise frozen broad beans, or small fresh broad beans. Also very tender stringless green beans or sugar snap peas might work.

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Questions (1)

briony wood's picture

Why can't this be frozen?

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