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Teriyaki Chicken with Green Beans, Bell Pepper and Coconut Rice
- 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
Cook the rice together with the shredded coconut and a pinch of salt. Keep a pinch of the shredded coconut aside for garnishing.
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.
Heat oil in a non stick pan and add chicken, onions and green beans. Fry for 3-4 mins on medium to high flame.
Meanwhile press garlic into a small bowl. Grind ginger and add to the bowl. Add soy sauce, sesame seeds, honey and mix evenly.
Reduce heat, add bell pepper slices as well as the white part of the spring onion. Fry for 4 minutes, keep stirring occasionally.
Add previously mixed soy sauce and cook for another 3-4 minutes until veggies are soft enough. Add salt and black pepper as per your taste.
Serve together with rice, garnish with green part of spring onion and rest of the shredded coconut.