Sesame Chicken Stir Fry


1 tablespoon canola or coconut oil

2 teaspoons sesame oil

1/4 cup chicken stock

1/3 cup teriyaki sauce

1 pound chicken, boneless, skinless thighs or breasts, sliced into strips

1 red bell pepper, stemmed, seeded, sliced

1 bell pepper, stemmed, seeded, sliced

2 cloves garlic, minced

2 cups green beans, sliced

1/2 cup chopped scallions, sliced

1/8 cup sesame seeds

Toast sesame seeds in a dry skillet over medium heat, stirring frequently, then set aside.

Coat chicken strips in half of the teriyaki sauce.

Add oil to a pan or wok over medium heat.

Cook 4 to 5 minutes per side, then set aside.

Add green beans and water or chicken stock to the pan.

Cover and cook 5 minutes, until beans are crisp-tender.

Add sesame oil and peppers to the pan with the beans.

Cook uncovered 4 minutes, then add garlic and teriyaki sauce, cook for 30 seconds.

Return chicken to pan and stir, then cook for one minute, until warmed.

Remove from heat and sprinkle with toasted sesame seeds.

Garnish with scallions or cilantro.

Serve with riced cauliflower or brown rice or noodles. Enjoy!
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