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Teriyaki Chicken and Edamame Rice Bowls

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

Ingredients

2 tbspvegetable oil
230 gboneless, skinless, chicken breast, cut into 1,5 cm pieces
1package edamame, thawed (Approximately 280 g)
1small red bell pepper, diced
120 mlbottled garlic teriyaki sauce
540 gcooked medium or long grain brown rice
8 gfresh cilantro leaves, chopped

  1. Step 1

    Heat oil in large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until lightly brown and cooked through.

  2. Step 2

    Stir in edamame, bell pepper and teriyaki sauce. Bring to boil and cook, stirring constantly, for 30 seconds.

  3. Step 3

    Add rice and cilantro, stir until well combined and heated through.

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