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Nutrition Facts
Serving Size 362 g
(Approx. 6 Servings)
Amount Per Serving
Calories 470 Calories From Fat 130
% Daily Value*
Total Fat 14 g 22%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 165 mg 55%
Sodium 460 mg 19%
Total Carbohydrate 34 g 11%
Dietary Fiber 2 g 8%
Sugars 6 g
Protein 66 g
Vitamin A 10% Iron 20%
Vitamin C 60% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Teriyaki Chicken & Edamame Rice Bowls
Prep Time
15 minutes
Cook Time
50 minutes
Total Time
1 h 5 m
6  People


Recipe makes 6 Servings

1 cup(s) H-E-B Short Grain Brown Rice
1 Tbsp grapeseed oil
3 Lb H-E-B Natural Boneless, Skinless Chicken Breasts, cut into 1/2-inch chunks
16 Oz H-E-B Select Edamame Shelled Soybeans, thawed
1 cup(s) bell pepper, 3 colors, diced
1/4 cup(s) La Choy Teriyaki Marinade and Sauce
1/2 cup(s) cilantro, chopped
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Prepare short grain brown rice according to package directions and set aside.
Heat a large heavy-duty skillet over medium high heat for 3 minutes.
Add grapeseed oil and chicken chunks and stir-fry for 4-5 minutes until golden.
Stir in edamame, bell peppers, and teriyaki sauce.
Bring mixture to a boil and cook, stirring constantly, for 30 seconds.
Stir-in 3 cups of rice and cilantro and cook for 1 more minute; serve in 6 rice bowls.



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