Chicken in teriyaki sauce with vegetables

2 servings
1 hour 20 min

Prepare the ingredients according to the list. I use chicken thighs, but fillet will also do. Defrost the meat on the bottom shelf of the fridge.

Rinse the chicken, dry with paper towels, remove the skin, bone. Cut the meat into strips.

Transfer the chicken slices to a suitably sized container. Pour over the Teriyaki sauce and leave to marinate for 30 minutes.

Transfer the green green frozen beans to a bowl, scalding with cool boiling water.

Clean the red onion from husks, rinse. Rinse it and the knife under cold water, so when cutting, onion juice will not irritate the mucous membrane of the eye. Cut into thin semicircles. Peel the garlic clove and crush it with the flat side of a knife.

Rinse the bell peppers, cut in half, peel and cut into strips. To make the dish look bright and elegant, use multi-colored peppers (red and yellow).

Peel a quarter of the chilli from the seeds into small circles.

Pour vegetable oil with a high smoking temperature into a deep frying pan (if available, take a wok). Preheat. Lay out the onions and garlic. Fry, stirring, for about 2 minutes.

Remove the chicken from the fridge. Shake off the sauce, place in a preheated frying pan. Fry on all sides over a high heat for about 5 minutes.

Add the vegetables and remaining sauce from the chicken to the pan. Stir. Simmer the contents over a medium heat for about 15 minutes.

Before serving, sprinkle over the chicken with chopped cilantro and pre-dried sesame seeds in a dry pan. Sesame can be taken as regular white or black (like mine). Or a mixture of white and black sesame can be used. Serve a dish with Udon noodles, funchosa, boiled rice.