HealthNotes

Teriyaki Chicken & Edamame Rice Bowls

• From: USA Rice Federation

Ingredients

• 2 Tbs vegetable oil

• 1 1/2 lbs boneless, skinless, chicken breast, cut into 1/2-inch pieces

• 1 10-ounce package, about 1 1/2 cups edamame, thawed

• 1 small red bell pepper, diced

• 1/2 cup bottled garlic teriyaki sauce

• 3 cups cooked medium or long grain brown 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.