Teriyaki Chicken and Peppers
I love all kinds of quick, simple, delicious dinner ideas and this Teriyaki Chicken and Peppers recipe fits the bill on all levels! Not only is it super easy to get on the table fast, but it is also healthy to boot! Chicken tenders are cut into bite sized pieces, then cooked up in a sweet, salty, slightly spicy sauce. The combination of red bell peppers and poblano peppers are perfect with the sauce. The red bell peppers are sweet and the poblanos are slightly spicy.
We love to serve this Teriyaki Chicken and Peppers over rice. I put my Simply Perfect Oven Rice into the oven right before I begin cooking the peppers and chicken. Then I usually roast some broccoli on the side. I put broccoli on a sheet pan with a drizzle of olive oil and some salt and pepper, and roast it in the same oven while the rice is cooking. To serve, sprinkle all of it with some sliced green onions and toasted sesame seeds. Quick and easy and super yummy!
Teriyaki Chicken and Peppers
Ingredients
- 1 to 1½ pounds chicken breast tenders cut into bite sized pieces
- olive oil, soy sauce, black pepper
- 1 red bell pepper cut into thin strips
- 1 poblano pepper cut into thin strips
- 1 shallot chopped fine
- cooked white rice for serving
- toasted sesame seeds and sliced green onions for garnish
Teriyaki Sauce
- ¼ cup low sodium soy sauce
- ¼ cup water
- 2 cloves garlic, minced I use the Trader Joe's Dorot frozen garlic cubes
- 2 Tablespoons rice wine vinegar
- 2 Tablespoons honey
- 2 Tablespoons brown sugar can use light or dark, whatever you have on hand
- 2 Tablespoons cornstarch
- 2 teaspoons olive oil
- 1 teaspoon sesame oil
- 1 teaspoon onion powder
- ½ to 1 teaspoon red pepper flakes to taste
- ¼ teaspoon ground ginger can substitute a Trader Joe's Dorot frozen ginger cube
- generous pinch kosher salt and black pepper
Instructions
- Make the teriyaki sauce:Combine all teriyaki sauce ingredients in a measuring cup and whisk to blend; or place all sauce ingredients into a mason jar with a lid and shake vigorously to blend well. Set aside.
- Drizzle chicken with a bit of olive oil, soy sauce, and black pepper. Heat large skillet over medium high heat. Drizzle with olive oil and saute the red bell pepper, poblano pepper and chopped shallot. Sprinkle generously with garlic salt and black pepper. Cook until almost done, about 5 minutes or so. Remove to a plate, cover lightly with foil and set aside.
- In same skillet, put a little more olive oil in the bottom and cook chicken over medium high heat, turning frequently. When almost cooked through (5-8 minutes), add the cooked peppers back into the skillet with the chicken, stir. Now add the teriyaki sauce over all and stir well. Cook over medium heat stirring constantly, until sauce is thickened; a couple of minutes. If sauce gets too thick, you can always add a splash of chicken broth or water to thin out.
- Serve over rice with some roasted broccoli on the side. Sprinkle all with toasted sesame seeds and sliced green onions. Enjoy!