Stir-Fry Sesame Chicken -Diabetic

Ingredients

1 tablespoon canola or coconut oil
2 teaspoons sesame oil
1/4 cup chicken stock
1/3 cup clean-eating teriyaki sauce, divided, homemade or store-bought
1 pound boneless, skinless chicken thighs or breasts, sliced into strips
1 red bell pepper, stemmed, seeded, and sliced into strips
1 yellow or orange bell pepper, stemmed, seeded, and sliced into strips
2 cloves garlic, minced
2 cups stemmed and chopped fresh green beans
1/2 cup chopped scallions (sliced diagonally) OR chopped cilantro
1/8 cup sesame seeds

Instructions

• Toast sesame seeds in a dry skillet over medium heat, stirring frequently.
• Set aside.
• Coat chicken strips in half the teriyaki sauce. Add oil to a pan or wok over medium heat. Cook for about 4-5 minutes per side until golden and cooked through.
• Set aside.
• Add green beans and water or chicken stock to the pan. Cover and cook for about 5 minutes, until beans are crisp-tender. Add sesame oil and peppers to the pan with the beans. Cook uncovered for about 4 minutes. Add garlic and remaining teriyaki sauce, cook for an additional 30 seconds.
• Return chicken to pan and add remaining teriyaki sauce. Cook for one minute, until warmed. Remove from heat and sprinkle with toasted sesame seeds. Garnish with scallions or cilantro.
• Serve with brown rice or noodles.
• Enjoy!

Source : https://skinnyms.com/stir-fry-sesame-chicken-recipe/

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