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)

wickets's picture

could not find soya beans anywhere , when I asked I just got strange looks. Used a red pepper with mushrooms and found the dish very tasty , although it was a bit gingery so maybe i used too much .

vbuxton's picture
3

I found 600ml of stock too much. Next time I will water it down slightly.

cjayshore's picture

Really nice - I too used brown rice so just needed an extra few minutes in the pan. Was quite salty as I over seasoned not taking veg stock into account - be aware those who are sometimes heavy handed with the seasoning!!

jaqmartin's picture
5

This is very tasty. I loved it and it was easy to make. I bought an edamame mix from the deli counter because I couldn't find any from Ocado's frozen section. It was better because it had a few other bits in it and a bit of flavoured oil. Yum - will make this a tea time favourite.

pottle's picture
5

Really delicious! I added more ginger and chilli for a bit more of a kick! A real triumph and so quick.

jontricker's picture
5

Amazing! Really nice, cheap and healthy. Plus it was quick and easy to make, everyones a winner!
:)

jennypiccolo's picture
5

yum, very tasty, and very easy to make. A new favourite

laurabow's picture
4

good quick midweek meal. I added some cubed roasted butternut squash, some garlic & wilted spinach to up the veggies.

If you think it is lacking colour add a pinch of turmeric to the rice.

amandapepper's picture
4

Easy and tasty

bethemilyrichards's picture

I used cod instead of chicken, broad beans and added some fish sauce and soy - delicious and so quick and easy.

lauriemillarhotmail's picture

nice but I agree with early comments that it is a bit bland. I added lemongrass, pepper and cooked the chicken in sesame oil...which did make a difference.

fungustrooper's picture
4

Turned out really well - my mum is vegetarian so I halfed the recipe and cooked two versions, this one and one with quorn pieces in place of the chicken - both turned out okay!

thea777's picture

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

eleanormayo's picture
5

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

irenemorrill's picture
5

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

kkulma's picture
3

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.

vgoodman's picture
5

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!

barbaracadd's picture

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.

wikkiwoodles's picture
4

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

catrionakitson's picture

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

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