1 1/4 cup(s) long-grain white rice
1 bunch (about 6) green onions
1 tablespoon(s) olive oil
3 boneless chicken breasts cooked and chopped
1/4 cup teriyaki sauce
Prepare rice as label directs, without salt. Thinly slice green onions; reserve 2 tablespoons of the dark green slices for garnishing pilaf.
Meanwhile, in 12-inch nonstick skillet, heat oil on medium 1 minute. Add onions and cook 3 minutes, stirring occasionally. Add the chopped cooked chicken.
Stir cooked rice and teriyaki sauce into skillet with chicken until well blended. To serve, garnish with dark green-onion slices.