Teriyaki Chicken Rice Bowls with Ginger Edamame

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup teriyaki sauce
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 cups rice, brown or white
• 12 oz edamame, frozen, shelled
• 2 tbsp sesame oil
• 4 scallions, sliced
• 2 tbsp toasted sesame seeds

Instructions

1. 1

   1. In a large skillet, combine the chicken and teriyaki sauce. Cook over medium-high heat for 8-10 minutes, stirring occasionally, until the chicken is fully cooked.

2. 2

   2. Meanwhile, cook the rice according to package instructions.