Chicken, edamame & ginger pilaf

• vegetable oil↗2 tbsp tbsp
• onion↗1

  thinly sliced

• thumb-sized piece ginger

  grated

• red chilli↗1

  deseeded and finely sliced

• skinless chicken breasts↗3

  cut into bite-sized pieces

• basmati rice↗250g g
• vegetable stock↗600ml ml
• frozen edamame↗100g g

  / soya beans

• coriander

  leaves and fat-free Greek yoghurt (optional), to serve

Step-by-step instructions

1. 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.