Chicken Rice pot

Cook onion, ginger, chilli and add some seasoning in a hot pan with oil for 5min
Add chicken and rice and cook for another 2-4min
Add stock and bring to the boil, then reduce to simmer, cover and cook for a further 10min
Add the edamame in the last 3min of cooking
Serve with coriander and Greek yoghurt over the top

Serves 4

Category 1 recipe

2 tbsp. vegetable oil
1 onion, diced
thumb-sized piece ginger
1 red chilli, deseeded and finely sliced
3 skinless chicken breasts, cut into bite-sized pieces
250g basmati rice (uncooked weight)
600ml vegetable stock
100g frozen edamame / soya beans
coriander leaves
50g fat-free Greek yoghurt

Category 2 recipe

2 tbsp. vegetable oil
1 onion, diced
thumb-sized piece ginger
1 red chilli, deseeded and finely sliced
3 skinless chicken breasts, cut into bite-sized pieces
300g basmati rice (uncooked weight)
600ml vegetable stock
120g frozen edamame / soya beans
coriander leaves
75g fat-free Greek yoghurt

Category 3 recipe

2 tbsp. vegetable oil
1 onion, diced
thumb-sized piece ginger
1 red chilli, deseeded and finely sliced
3 skinless chicken breasts, cut into bite-sized pieces
350g basmati rice (uncooked weight)
600ml vegetable stock
140g frozen edamame / soya beans
coriander leaves
100g fat-free Greek yoghurt