Chicken, edamame and ginger integtal rice
Ingredients:
- 2 tbsp olive oil extra virgin
- 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 integral rice
- 600 ml vegetable stock
- 100 g frozen edamame / soya beans
- Coriander leaves (optional), to serve
Instructions:
- 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!!
