Tofu, greens & cashew stir-fry
Healthy, light and quick - just what you need in an after-work meal
Chicken, edamame & ginger pilaf
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp vegetable oil
- 1 onionthinly sliced
- thumb-sized piece gingergrated
- 1 red chillideseeded and finely sliced
- 3 skinless chicken breastscut into bite-sized pieces
- 250g basmati rice
- 600ml vegetable stock
- 100g frozen edamame/ soya beans
- corianderleaves and fat-free Greek yoghurt (optional), to serve
Nutrition: per serving
- kcal436low
- fat9g
- saturates1g
- carbs52g
- sugars4g
- fibre3g
- protein32g
- salt0.5glow
Method
step 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.
