Teriyaki Chicken & Edamame Rice Bowls - cooking recipe

Ingredients

2 tablespoons vegetable oil
1 1/2 lbs boneless skinless chicken breasts, cut into 1/2-inch pieces
1 1/2 cups edamame, thawed (10 ounce bag)
1 small red bell peppers or 1 small yellow bell pepper, small diced
1/2 cup bottled teriyaki sauce
3 cups cooked medium grain brown rice (can sub white rice) or 3 cups long grain brown rice (can sub white rice)
1/2 cup chopped fresh cilantro leaves

Preparation

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.