Teriyaki Chicken and Rice

Ingredients

• 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)

Instructions

1. 1

   In a 4-quart, non-stick skillet, heat olive oil over medium until shimmering (about 2 min).

2. 2

   Add carrots, snap peas, and shallot; sauté until lightly browned and slightly softened (3-5 minutes).

3. 3

   Fold in shredded chicken, teriyaki sauce, and cooked rice; continue over medium heat until warmed through (4-6 minutes).

4. 4

   Serve immediately or allow to cool, cover and refrigerate up to three days.