Step 1

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

Step 2

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

Step 3

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

Step 4

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