Teriyaki Chicken and Rice

Ingredients:

• 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

Instructions:

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