Janina Schwalb

 | 1 minute to read
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Teriyaki Chicken with Green Beans, Bell Pepper and Coconut Rice

Teriyaki Chicken with Green Beans, Bell Pepper and Coconut Rice

Cook Duration 30:00
Food TypeNon-Veg
Recipe Calories 546kcal


  • Recipe Ingredients list50 g Basmati Rice
  • Recipe Ingredients list4 g Shredded Coconut
  • Recipe Ingredients list1 Bell Pepper/Capsicum (1/2 red, 1/2 yellow)
  • Recipe Ingredients list100 g Green Beans/French Beans
  • Recipe Ingredients list1 Spring Onion
  • Recipe Ingredients list1 small Red Onion
  • Recipe Ingredients list1 small piece of Ginger
  • Recipe Ingredients list1 Garlic clove
  • Recipe Ingredients list20 ml soy sauce mixed with 10 ml water
  • Recipe Ingredients list5 g Sesame Seeds
  • Recipe Ingredients list4 g Honey
  • Recipe Ingredients list125 g Chicken Breast
  • Recipe Ingredients list10 g (Rapeseed) Oil
  • Recipe Ingredients listSalt 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.


Enjoy! :)
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