Teriyaki Chicken & Edamame Rice Bowls

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.

Banner Image:

USARF TeriyChknEdamameBowl750.jpg

Grain:

Ingredients:

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

Active time:

15 minutes

Yield:

6 servings

Nutrition:

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

Author:

Gloria Pleasants – “Rev Up Your Rice!” Recipe Contest Finalist. Phot and recipe courtesy of USA Rice Federation [2].

Course:

Main dishes

Dietary choice:

Gluten-free

Rating:

Description:

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