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
250 g basmati rice
600 ml vegetable stock
100 g frozen edamame / soya beans
coriander leaves and fat-free Greek yoghurt (optional), to serve
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.
2. 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.