Lighter than a curry, these spicy meals are per­fect for hot sum­mer evenings

Easy Cook - - CONTENTS -

Chicken, edamame & gin­ger pi­laf Fresh gin­ger and chilli add a spicy kick to this all-in- one pot of rice.

Serves 4 Prep 10 mins Cook 17 mins

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 or soya beans co­rian­der leaves and fat-free Greek yogurt (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.

PER SERV­ING 436 kcals, fat 9g, sat­u­rates 1g, carbs 52g, su­gars 4g, fi­bre 3g, pro­tein 32g, salt 0.5g

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