Teriyaki Chicken & Edamame Rice Bowls
Ready In: 45 mins
Serves: 6
Ingredients
- 2 tablespoons vegetable oil
- 1 1⁄2 lbs boneless skinless chicken breasts, cut into 1/2-inch pieces
- 1 1⁄2 cups edamame, thawed (10 ounce bag)
- 1 small red bell peppers or 1 small yellow bell pepper, small diced
- 1⁄2 cup bottled teriyaki sauce
- 3 cups cooked medium grain brown rice (can sub white rice) or 3 cups long grain brown rice (can sub white rice)
- 1⁄2 cup chopped fresh cilantro leaves
Directions
- Heat oil in large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until lightly brown and cooked through.
- Stir in edamame, bell pepper and teriyaki sauce. Bring to boil and cook, stirring constantly, for 30 seconds. Add rice and cilantro, stir until well combined and heated through.
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