Chicken, edamame & ginger pilaf

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• Sally T

  04 January 2012

  Sally T rated and commented on this recipe

  

  Just made this and it's absolutely delicious. I just wish that it was easier to find edamame/soya beans.

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• Luisa

  04 January 2012

  Luisa commented on this recipe

  Sally, you should be able to find soya beans in frozen section of supermarket.

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• Flure

  04 January 2012

  Flure commented on this recipe

  How many does this serve?

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• Flure

  04 January 2012

  Flure commented on this recipe

  Scratch that - just seen it! Serves 4.

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• gillibobs

  04 January 2012

  gillibobs commented on this recipe

  anybody any suggestions to replace the beans with an alternative, my kids dont like beans of any description or peas!!!

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• Gemma

  04 January 2012

  Gemma commented on this recipe

  Sweetcorn?

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• Mark

  04 January 2012

  Mark commented on this recipe

  Great taste but looked a bit anaemic and bland Obviously my presentation skills not up to scratch!

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• Jackie food

  04 January 2012

  Jackie food rated this recipe

  

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• Gary D

  05 January 2012

  Gary D rated and commented on this recipe

  

  Great one pan recipe, replaced the chicken with King Prawns as had enough meat over the past few weeks.

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• Sophie

  05 January 2012

  Sophie commented on this recipe

  @ gillibobs - you could try broccoli maybe?

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• geoffers1

  05 January 2012

  geoffers1 commented on this recipe

  Would frozen broad beans work with this instead of the soya beans?

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• DaveK

  05 January 2012

  DaveK rated this recipe

  

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• DaveK

  05 January 2012

  DaveK rated this recipe

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• Wikkiwoodles

  06 January 2012

  Wikkiwoodles rated and commented on this recipe

  

  Tasted great!! Instead of ginger i used garlic and instead of the beans i used a green pepper...

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• barbara goodbite

  11 January 2012

  barbara goodbite commented on this recipe

  To add some colour I suggest using a red pepper cut into fine strips. I used brown rice to add fibre and give me that "fuller for longer" feeling, but that takes a bit longer to cook so suggest cooking the rice first for ten minutes in the stock then adding the chicken for a further ten minutes.

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• Victoria Goodman

  12 January 2012

  Victoria Goodman rated and commented on this recipe

  

  fab recipe! added more soya beans as didn't look like enough, and it could have done with a little more colour but the taste was superb! Did add a little more ginger than the recipe suggested so that might have affected it!

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• Kasia

  16 January 2012

  Kasia rated and commented on this recipe

  

  Well, I'm not sure if it's the recipe or my modifications, but the dish did not turn out too well. I used chicken thies and instead of soya beans - broad beans. The combination of spices worked well, but broad beans were completely bland and.. boring! Not sure if soya beans have any stronger flavour, I've never tried them, but if not.. then this dish is just average, the most.

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• Re Morrill

  17 January 2012

  Re Morrill rated and commented on this recipe

  

  Fab midweeker, my kids loved it. I used peasinstead of soya beans!! Will be doing this on a regular basis!!!

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• Belkey

  07 February 2012

  Belkey rated and commented on this recipe

  

  Delicious and super easy. I also added some broccoli that needed using up.

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• Thea777

  07 February 2012

  Thea777 commented on this recipe

  amazing, healthy and a quick week-day dinner - YUMMY!

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http://www.bbcgoodfood.com/recipes/1840665/

http://www.bbcgoodfood.com/recipes/1840665/

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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

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 17 mins

Low-fat

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

PER SERVING

436 kcalories, protein 32g, carbohydrate 52g, fat 9 g, saturated fat 1g, fibre 3g, sugar 4g, salt 0.5 g

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