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Teriyaki Chicken and Peppers


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Teriyaki Chicken and Peppers


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Teriyaki Chicken and Peppers

To vary this dish, double the marinade and add 2 sliced onions and 1 carton of sliced mushrooms to peppers when sauteing.


  • Prep Time : 15 min min
  • Ready Time : 15 min


4 - 6 servings


  • 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


  1. Rinse cutlets and pat dry.
  2. Place chicken in a sealable plastic bag with teriyaki sauce and honey, shake to coat and set aside.
  3. In a large skillet, heat 2 tablespoons olive oil over medium-high heat and sauté peppers for 10 minutes, until tender.
  4. 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.
  5. Add balance of marinade (whatever is left in sealable plastic bag) to peppers and heat thoroughly for about 5 minutes.
  6. Combine peppers and chicken and sprinkle with sesame seeds before serving.

Contributed by: Quick & Kosher, JAMIE GELLER

About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




3 Responses to Teriyaki Chicken and Peppers

  1. My Mom was visiting and I made this for dinner — I added 3 cloves of finely minced garlic to the marinade — was delish!

  2. avatar says: Tamjlm

    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?!!!

  3. 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

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