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Chicken Teriyaki with Red Pepper

Something new for your boneless, skinless breasts? Why not?

Serves 4
Ready in 35 mins
Prep time 15 mins
Cooking time 20 mins
388 calories per serving


> 1 (2 inch) piece ginger
> 1 tbsp sesame oil
> 1 clove garlic
> 4 skinless boneless chicken breasts, halved lengthwise
> 4 tbsp soy sauce
> 4 tbsp mirin
> 1 tbsp dark brown sugar
> 2 red bell peppers
> 3 1/2 cups snow peas
> 2 tbsp peanut oil
> 3 cups fresh shredded cabbage


Grate ginger. Add sesame oil, crushed garlic and mix with ginger in bowl. Add chicken breasts and set covered in fridge, 15 min.
Meanwhile, put the soy sauce, mirin and sugar in a small bowl and stir until sugar dissolves.
Cut the bell peppers and snow peas into strips.
Heat a skillet and add chicken breasts with marinade. Cook until brown, 4 min. Flip chicken breasts and add half soy mixture. Let simmer, 4 min.
Heat peanut oil in wok and sauté peppers, snow peas and cabbage until tender, 4 min. Add remaining soy mixture to vegetables, stir-fry for 2 min.
Serve the vegetables with the chicken.

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