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Pasta and Rice


Teriyaki Chicken and Edamame Rice Bowls


2 Tablespoons vegetable oil
1½ pounds boneless skinless chicken breasts, cut into ½ inch pieces
1 package (10 ounces) frozen shelled edamame, thawed
1 small red bell pepper, diced
½ cup bottled garlic teriyaki sauce
3 cups cooked long grain brown rice
½ cup chopped fresh cilantro leaves

Prepare rice according to package 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 a boil and cook, stirring constantly, for 30 seconds. Add rice and cilantro, and stir until well combined and heated through.

Makes 6 servings.