Gallery

Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Shake chicken and seeds in plastic food-storage bag to coat.

    Advertisement
  • Heat 1 tablespoon of the oil in large nonstick skillet over medium heat. Add peppers; saute 3 to 5 minutes or until slightly softened. Remove to bowl and keep warm.

  • Heat remaining oil in skillet over medium-high heat. Add chicken; saute until browned, 4 to 5 minutes per side (170°F). Add to peppers in bowl.

  • Reduce heat to low. Add teriyaki sauce, ginger and garlic. Bring to boiling just to thicken sauce slightly. Return chicken and peppers to skillet, tossing to coat with glaze.

  • Sprinkle with lemon juice and scallions. Serve over hot cooked rice, if desired.

Nutrition Facts

257 calories; fat 13g; cholesterol 63mg; saturated fat 2g; carbohydrates 8g; insoluble fiber 2g; protein 26g; sodium 970mg.
Advertisement