Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon canola oil (or coconut oil)
  • 2 teaspoons sesame oil
  • 1/4 cup chicken stock
  • 1/3 cup clean-eating teriyaki sauce (divided, homemade or store-bought)
  • 1 pound 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

Instruction

  • Toast sesame seeds in a dry skillet over medium heat, stirring frequently.
  • Set aside.
  • 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.
  • 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.
  • 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.
  • Serve with brown rice or noodles.
  • Enjoy!