Teriyaki Chicken with Vegetables

Cooking method

1. Step 1:

   

   Gather your ingredients from the list. I use chicken thighs, but breast works too. Thaw the meat on the bottom shelf of the fridge.

2. Step 2:

   

   Rinse the chicken, pat it dry with paper towels, and remove the skin and bones. Cut the meat into strips.

3. Step 3:

   

   Transfer the chicken strips to a suitably sized container. Pour the teriyaki sauce over them and leave to marinate for 30 minutes.

4. Step 4:

   

   Put the frozen green beans in a bowl and pour boiling water over them.

5. Step 5:

   

   Peel and rinse the red onion. Rinsing the onion and your knife under cold water keeps the onion juices from stinging your eyes as you slice. Cut into thin half-moons. Peel the garlic clove and crush it with the flat side of a knife.

6. Step 6:

   

   Rinse the bell peppers, halve them, remove the seeds, and cut into thin strips. For a bright, colorful dish, use both red and yellow peppers.

7. Step 7:

   

   Seed a quarter of the chili pepper and cut it into small rounds.

8. Step 8:

   

   Pour a high-smoke-point vegetable oil into a deep skillet (or a wok, if you have one) and heat it. Add the onion and garlic. Stir-fry for about 2 minutes.

9. Step 9:

   

   Take the chicken out of the fridge. Shake off the excess marinade and add it to the hot skillet. Sear on all sides over high heat for about 5 minutes.

10. Step 10:

    

    Add the vegetables and the leftover marinade to the skillet. Stir. Simmer over medium heat for about 15 minutes.

11. Step 11:

    

    Before serving, sprinkle the chicken with chopped cilantro and sesame seeds toasted in a dry pan. Use plain white sesame or black (like mine), or a mix of the two. Serve with udon noodles, glass noodles, or steamed rice.