Teriyaki Chicken and Peppers

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

  • Duration
  • Prep Time
  • 4 - 6 servings ServingsServings

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

Preparation

  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