Teriyaki Chicken & Edamame Rice Bowls

Edamame are fresh soy beans. They add a great Asian touch to this delicious rice bowl.

2 tablespoons vegetable oil

1 ½ pounds boneless, skinless, chicken breast, cut into ½-inch pieces

1 10-ounce package, about 1 ½ cups 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 chopped fresh cilantro leaves

Heat oil in large skillet over medium-high heat.
Add chicken and cook, stirring occasionally, until lightly brown and cooked through, about 5-8 minutes. 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.

* Substitute your favorite teriyaki sauce if desired.

Gloria Pleasants – “Rev Up Your Rice!” Recipe Contest Finalist. Phot and recipe courtesy of USA Rice Federation.

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