TERIYAKI CHICKEN AND RICE

TERIYAKI CHICKEN AND RICE 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 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.