Edamame and corn stir-fry with minced chicken and rice

Ingredients

For 1 serving

• Edamame100 g
• Canned sweetcorn60 g
• Ground chicken100 g
• Carrots50 g
• Garlic1 clove
• Tamari1 tablespoon
• White rice55 g
• Peanut oil1 teaspoon
• Saltto taste

Contains: nuts, soy,

Method

1. Rinse the rice, cook it in plenty of boiling salted water for the time on the packet (about 12–15 minutes) until tender, drain and keep covered.
2. Meanwhile peel the carrots and cut into dice of about 5 mm; chop the garlic and drain the tinned sweetcorn.
3. Heat the groundnut oil in a frying pan over medium-high heat and fry the chicken mince with the garlic for 5 minutes, breaking it up, until golden.
4. Add the carrots and edamame and stir-fry for 4 minutes, until the carrots are tender.
5. Add the sweetcorn and tamari and toss for 1 minute, until everything is hot and well seasoned; serve with the rice.