YIELD: 12 SERVINGS 3 Tbsps. peanut or vegetable oil2½ lbs. strips chicken, cut into ½" pieces3 cups thawed edamame1½ cups diced red bell pepper1 cup teriyaki sauce1½ qt. cooked long, medium or whole grain brown rice1 cup chopped cilantro12 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 ...
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