Teriyaki Chicken & Edamame Rice Bowls
15 min6 servings
Quick stir-fried chicken with edamame and bell pepper in teriyaki sauce, served over brown rice with fresh cilantro.
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| prepCut chicken breast into ½-inch pieces | ||
| prepDice red bell pepper | ||
| prepThaw edamame if frozen | ||
| prepChop fresh cilantro | ||
| 2 tablespoons vegetable oil | Heat oil, cook chicken until browned, 5–8 min | Add rice & cilantro, stir until heated through |
| 1 ½ pounds boneless, skinless chicken breast, cut into ½-inch pieces | ||
| 1 10-ounce package (about 1 ½ cups) edamame, thawed | Stir in edamame, pepper & sauce; boil 30 sec | |
| 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 | ||
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