To vary this dish, double the marinade and add 2 sliced onions and 1 carton of sliced mushrooms to peppers when sauteing.
Teriyaki Chicken and Peppers
Servings
4 Servings
Ingredients
- 3 pounds boneless chicken breast cutlets sliced into strips
- 1 20-ounce bottle teriyaki sauce
- 2 tablespoons honey
- 4 tablespoons olive oil divided
- 1 red bell pepper seeded, veins removed, sliced into thin strips
- 1 green bell pepper seeded, veins removed, sliced into thin strips
- 2 tablespoons sesame seeds
Instructions
- Rinse cutlets and pat dry.
- Place chicken in a sealable plastic bag with teriyaki sauce and honey, shake to coat and set aside.
- In a large skillet, heat 2 tablespoons olive oil over medium-high heat and sauté peppers for 10 minutes, until tender.
- While that’s cooking, in another large skillet, heat remaining 2 tablespoons olive oil over medium-high heat and sauté chicken strips for 10 to 15 minutes until cooked through.
- Add balance of marinade (whatever is left in sealable plastic bag) to peppers and heat thoroughly for about 5 minutes.
- Combine peppers and chicken and sprinkle with sesame seeds before serving.
- Contributed by: Quick & Kosher, JAMIE GELLER
You can get away with half a bottle for seasoning the chicken and peppers BUT if you are serving this over rice you will need that extra sauce to spoon over the rice otherwise will be too dry and flavorless
Will definitely add the garlic. I’m a garlic nut. But an entire bottle of sauce? Is that totally necessary? All that salt and sugar?!!!
My Mom was visiting and I made this for dinner — I added 3 cloves of finely minced garlic to the marinade — was delish!