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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; add chicken pieces and sauté until lightly browned.
2. Stir in edamame, bell peppers and teriyaki and bring to a boil. Cook, stirring constantly, for 30 seconds.
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.
Photo and recipe: USA Rice Federation
