Teriyaki Chicken and Rice
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  • 2 tablespoons olive oil
  • 1 cup carrots
  • 1 cup snap peas
  • 1 large shallot
  • 1 cup pre-cooked rotisserie chicken
  • 1/2 cup bottled Teriyaki sauce
  • 2 cups cooked rice, white or brown


  1. In a 4-quart, non-stick skillet, heat olive oil over medium until shimmering (about 2 min).
  2. Add carrots, snap peas, and shallot; sauté until lightly browned and slightly softened (3-5 minutes).
  3. Fold in shredded chicken, teriyaki sauce, and cooked rice; continue over medium heat until warmed through (4-6 minutes).
  4. Serve immediately or allow to cool, cover and refrigerate up to three days.

View the original recipe from Amanda’s Cookin
Images by Amanda’s Cookin

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