Teriyaki Chicken and Edamame Rice Bowls

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
  • *Substitute your favorite teriyaki sauce if desired.


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.

RecID 11010

nutrition information per serving

370 calories; 9g total fat; 65mg cholesterol; 740mg sodium; 36g carbohydrates; 5g fiber; 35g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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