Stir-Fry Sesame Chicken Recipe
Yields: 6 servings | Serving Size: 1 cup | Calories: 287 | Total Fat: 13g | Saturated Fat: 2g | Trans Fat: 0g | Cholesterol: 107mg | Sodium: 1059mg | Carbohydrates: 15g | Fiber: 4g | Sugar: 9g | Protein: 27g | SmartPoints: 9 |
Ingredients
2 teaspoons sesame oil
1/4 cup chicken stock
1/3 cup clean-eating teriyaki sauce, divided, homemade or store-bought
1 pound boneless, 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 cloves garlic, minced
2 cups stemmed and chopped fresh green beans
1/2 cup chopped scallions (sliced diagonally) OR chopped cilantro
1/8 cup sesame seeds
1/3 cup clean-eating teriyaki sauce, divided, homemade or store-bought
1 pound boneless, 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 cloves garlic, minced
2 cups stemmed and chopped fresh green beans
1/2 cup chopped scallions (sliced diagonally) OR chopped cilantro
1/8 cup sesame seeds
Directions
- 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 add remaining teriyaki sauce. 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!
