Chicken, Edamame & Ginger Pilaf

Ingredients

Contains: milk, soy (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the vegetable oil in a large lidded pan over medium heat. Add the sliced onion and cook for 3 minutes, stirring, until softened.

2. Add the grated ginger, sliced red chilli and chicken pieces. Cook for 3 minutes, stirring, until the chicken is no longer pink on the outside.

3. Stir in the basmati rice so it is coated in the oil and fat, cooking for 1 minute.

4. Pour in the vegetable stock and bring to a boil. Reduce the heat to low, cover and simmer for 10 minutes.

5. Stir in the frozen edamame and cover again for 1 to 2 minutes until hot and the rice is tender and the liquid is absorbed.

6. Check that the thickest piece of chicken reaches 165°F (74°C). If not, cover and cook a few more minutes.

7. Remove from the heat and rest covered for 5 minutes, then fluff the rice gently with a fork.

8. Scatter over the coriander leaves and serve with fat-free Greek yoghurt on the side if using.