1. In large skillet heat oil over medium-high heat; add chicken pieces and sauté until lightly browned.
strips chicken, cut into 1/2-inch pieces
2-1/2 lb.
thawed edamame
3 c.
2. Stir in edamame, bell peppers and teriyaki and bring to a boil. Cook, stirring constantly, for 30 seconds.
diced red bell pepper
1-1/2 c.
teriyaki sauce
1 c.
cooked long, medium or whole grain brown rice
1-1/2 qt.
3. Add rice and stir well to combine and heat through. When hot, remove from heat and stir in cilantro. Serve immediately, while hot, 1 cup per serving. Garnish with sprigs of fresh cilantro.
