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Teriyaki Chicken & Edamame Rice Bowls

Source: USA Rice Federation
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  6 servings
2 tablespoons vegetable oil
1 1/2 pounds 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
Teriyaki Chicken & Edamame Rice Bowls Recipe at
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.

Note: *Substitute your favorite teriyaki sauce if desired.

Recipe reprinted by permission of USA Rice Federation. All rights reserved.
Date Added: 02/24/2009
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Nutrition Facts per Serving
Yield:   6 servings
Calories: 370
Fat. Total: 9g
Fiber: 5g
Carbohydrates, Total: 36g
Sodium: 740mg
% Cal. from Fat: 22%
Cholesterol: 65mg
Protein: 35g
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