Average: 0 (0 votes)
Active time
15 minutes
Total time
15 minutes
6 servings

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

  1. Heat oil in large skillet over medium-high heat.
  2. 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.
  3.  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.



Calories: 430
Total Fat: 11g
Saturated Fat: 2g
Sodium: 960mg
Carbohydrate: 45g
Fiber: 5g
Total Sugars: 5g (Added Sugar: 3g)
Protein: 36g

Yield: 6 servings

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