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4.97
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Teriyaki Chicken and Rice
Servings:
4
-5
Author:
Amanda Formaro
Ingredients
2
tablespoons
olive oil
1
cup
carrots
chopped
1
cup
snap peas
chopped
1
large shallot
diced
1
cup
pre-cooked rotisserie chicken
shredded
1/2
cup
bottled Teriyaki sauce
2
cups
cooked rice
white or brown
Instructions
In a 4-quart, non-stick skillet, heat olive oil over medium until shimmering (about 2 min).
Add carrots, snap peas, and shallot; sauté until lightly browned and slightly softened (3-5 minutes).
Fold in shredded chicken, teriyaki sauce, and cooked rice; continue over medium heat until warmed through (4-6 minutes).
Serve immediately or allow to cool, cover and refrigerate up to three days.