Chicken, edamame & ginger pilaf

Chicken, edamame & ginger pilaf

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(33 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 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

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, questions and tips

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Thegingercook
20th Nov, 2013
A really quick, easy, healthy tasty meal, made it a few times now. Even my 3 year old loves it!
Gordon Ramsay
4th Sep, 2013
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!
julesthenorweegie
8th Aug, 2013
I made this the other day as a quick casserole dinner, and it turned out lovely! I swapped the edamame/soy beans for soe leftover borlotti and kidney beans I had, and used wholegrain rice instead of basmati. It turned out really lovely, and you can see the result on my blog here: http://julesthenorweegie.blogspot.nl/2013/08/chicken-bean-ginger-pilaf.html
ppp-99
8th May, 2013
5.05
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
29th Apr, 2013
5.05
Really tasty. I made it to serve two but kept 1 whole chilli and a big thumb of ginger.
marieb1
7th Jan, 2013
5.05
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
6th Jan, 2013
5.05
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
6th Jan, 2013
5.05
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
2nd Jan, 2013
Cooking this on saturday. Hope its lovely xxx
marywilliams
5th Dec, 2012
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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