Teriyaki Chicken and Edamame Rice Bowls
“Rev Up Your Rice!” Recipe Contest Finalist – Gloria Pleasants
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Servings6
Ingredients
- 2 tablespoons vegetable oil
- ½ pound boneless, skinless, chicken breast, cut into ½ inch pieces
- 1 (10-ounce) package edamame, thawed
- 1 small red bell pepper, diced
- ½ cup bottled garlic teriyaki sauce
- 3 cups cooked medium or long grain brown rice
- ½ cup fresh cilantro leaves, chopped
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.
Nutrition Facts
- Calories 370
- Total Fat 9g
- Cholesterol 65mg
- Sodium 740mg
- Carbohydrates 36g
- Dietary Fiber 5g
- Protein 35g