Chicken, edamame & ginger pilaf

Chicken, edamame & ginger pilaf

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(26 ratings)

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Cooking time

Prep: 10 mins Cook: 17 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
436
protein
32g
carbs
52g
fat
9g
saturates
1g
fibre
3g
sugar
4g
salt
0.5g

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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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.

Recipe from Good Food magazine, January 2012

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Comments

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flure1's picture

How many does this serve?

tartanlove's picture

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

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

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