Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • 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.