Servings: 6 people   |  Prep: 10min  |  Cook: 15mins

Nutritional information: (average serve)

  • Calories: 287
  • Protein: 27g
  • Carbs: 15g
  • Fat total: 13g Saturated Fat 2g


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


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.