Stir-Fry Sesame Chicken

• Meat

  • 1 lb Chicken thighs or breasts, boneless skinless

• Produce

  • 1 Bell pepper, yellow or orange
  • 2 cloves Garlic
  • 2 cups Green beans, fresh
  • 1 Red bell pepper
  • 1/2 cup Scallions

• Canned Goods

  • 1/4 cup Chicken stock

• Condiments

  • 1/3 cup Clean-eating teriyaki sauce, homemade or store-bought

• Baking & Spices

  • 1/8 cup Sesame seeds

• Oils & Vinegars

  • 1 tbsp Canola or coconut oil
  • 2 tsp Sesame oil

Found on skinnyms.com

Description

Ingredients

• 1 tablespoon canola 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, 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 3 tablespoons of 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 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 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!