Home Recipes Teriyaki Chicken and Edamame Rice Bowls

Teriyaki Chicken and Edamame Rice Bowls

“Rev Up Your Rice!” Recipe Contest Finalist – Gloria Pleasants

Ingredients

2 tbsp	vegetable oil
230 g	boneless, skinless, chicken breast, cut into 1,5 cm pieces
1	package edamame, thawed (Approximately 280 g)
1	small red bell pepper, diced
120 ml	bottled garlic teriyaki sauce
540 g	cooked medium or long grain brown rice
8 g	fresh cilantro leaves, chopped

Step 1
Heat oil in large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until lightly brown and cooked through.
Step 2
Stir in edamame, bell pepper and teriyaki sauce. Bring to boil and cook, stirring constantly, for 30 seconds.
Step 3
Add rice and cilantro, stir until well combined and heated through.

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