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
Prep:10 minsCook:17 mins
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.