Servings: 6 people | Prep: 10min | Cook: 15mins
Nutritional information: (average serve)
- Calories: 287
- Protein: 27g
- Carbs: 15g
- Fat total: 13g Saturated Fat 2g
Ingredients:
1 tablespoon canola oil or coconut oil
2 teaspoons sesame oil
1/4 cup chicken stock
1/3 cup teriyaki sauce
500g boneless and skinless chicken thighs or breasts, sliced into strips
1 red bell pepper stemmed, seeded, and sliced into strips
1 yellow or orange bell pepper stemmed, seeded, and sliced into strips
2 garlic cloves minced
2 cups green beans fresh, stemmed and chopped
1/2 cup scallions chopped (sliced diagonally) or chopped cilantro
1/8 cup sesame seeds
Method:
Step 1
Toast sesame seeds in a dry skillet over medium heat, stirring frequently. Set aside.
Step 2
Coat chicken strips in half the teriyaki sauce. Add oil to a pan or wok over medium heat. Cook for about 4-5 minutes per side until golden and cooked through. Set aside.
Step 3
Add green beans and water or chicken stock to the pan. Cover and cook for about 5 minutes, until beans are crisp-tender. Add sesame oil and peppers to the pan with the beans. Cook uncovered for about 4 minutes. Add garlic and remaining teriyaki sauce, cook for an additional 30 seconds.
Step 4
Return chicken to pan and stir. Cook for one minute, until warmed. Remove from heat and sprinkle with toasted sesame seeds. Garnish with scallions or cilantro.