Recipes
Teriyaki Chicken & Edamame Rice Bowls

Teriyaki Chicken & Edamame Rice Bowls

YIELD: 12 SERVINGS

3 Tbsps. peanut or vegetable oil
2½ lbs. strips chicken, cut into ½" pieces
3 cups thawed edamame
1½ cups diced red bell pepper
1 cup teriyaki sauce
1½ qt. cooked long, medium or whole grain brown rice
1 cup chopped cilantro
12 each sprigs cilantro

1. In large skillet heat oil over medium-high heat

Register to view the full article

Please register to access this content.

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish