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.