Penn Herb Wellness Guide
Teriyaki Chicken & Edamame Rice Bowls
Ingredients
- 2 Tbs vegetable oil
- 1 1/2 lbs boneless, skinless, chicken breast, cut into 1/2-inch pieces
- 1 10-ounce package, about 1 1/2 cups edamame, thawed
- 1 small red bell pepper, diced
- 1/2 cup bottled garlic teriyaki sauce
- 3 cups cooked medium or long grain brown rice
- 1/2 cup chopped fresh cilantro leaves
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 boil and cook, stirring constantly, for 30 seconds. Add rice and cilantro, stir until well combined and heated through.
Nutrition Facts
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.