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