Teriyaki Chicken and Edamame Rice Bowls

6 Servings

• 2 tablespoons vegetable oil
• 1½ pounds boneless skinless chicken breasts, cut into ½-inch pieces
• 1 10-ounce package frozen shelled edamame, thawed
• 1 small red bell pepper, diced
• ½ cup garlic teriyaki sauce
• 3 cups cooked long grain brown rice
• ½ cup chopped fresh cilantro

Prepare rice according to package directions.

Heat oil in large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until lightly brown and cooked through. Stir in edamame, bell pepper, and teriyaki sauce. Bring to a boil and cook, stirring constantly, for 30 seconds. Add rice and cilantro, and stir until well combined and heated through.

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