Recipes
non-veg
Teriyaki Chicken with Green Beans, Bell Pepper and Coconut Rice
By Janina Schwalb
⏳ Prep Time: 1800 minute
23 Jul 2020
Nutritional Overview
Calories
546 kcal
Protein
41 gm
Carbs
55 gm
Fats
18 gm
Ingredients
50 g Basmati Rice
4 g Shredded Coconut
1 Bell Pepper/Capsicum (1/2 red, 1/2 yellow)
100 g Green Beans/French Beans
1 Spring Onion
1 small Red Onion
1 small piece of Ginger
1 Garlic clove
20 ml soy sauce mixed with 10 ml water
5 g Sesame Seeds
4 g Honey
125 g Chicken Breast
10 g (Rapeseed) Oil
Salt and black pepper
Method
Step 1
Cook the rice together with the shredded coconut and a pinch of salt. Keep a pinch of the shredded coconut aside for garnishing.
Step 2
Cut the bell pepper into slices. Cut of both ends of the green beans, then cut them in half. Cut the spring onion in rings, separate white from green part. Slice onion and cut chicken breast into pieces.
Step 3
Heat oil in a non stick pan and add chicken, onions and green beans. Fry for - mins on medium to high flame.
Step 4
Meanwhile press garlic into a small bowl. Grind ginger and add to the bowl. Add soy sauce, sesame seeds, honey and mix evenly.
Step 5
Reduce heat, add bell pepper slices as well as the white part of the spring onion. Fry for minutes, keep stirring occasionally.
Step 6
Add previously mixed soy sauce and cook for another - minutes until veggies are soft enough. Add salt and black pepper as per your taste.
Step 7
Serve together with rice, garnish with green part of spring onion and rest of the shredded coconut.
Step 8
Enjoy! :)
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