Teriyaki Chicken & Peppers

 

Ingredients:

3 pounds boneless chicken breast cutlets, sliced into strips
20 ounces teriyaki sauce (you can really use less, maybe 10 oz)
2 tablespoons honey
4 tablespoons olive oil, divided
1 whole red bell pepper, seeded, veins removed, slice into thin strips
1 whole green bell pepper, seeded, veins removed, slice into thin strips
2 tablespoons sesame seeds

 

Directions:

1.    Rinse cutlets and pat dry

2.    place chicken in a sealable plastic bag with teriyaki sauce and honey, shake to coat and set aside

3.    in a large skillet, heat 2 tablespoons olive oil over medium high heat and sauté peppers for 10 minutes, until tender

4.    while that's cooking, in another large skillet, heat remaining 2 tablespoons olive oil over medium-high heat and sauté chicken strips for 10 to 15 minutes until cooked thorough

5.    add balance of marinade (Whatever is left in sealable plastic bag) to peppers and heat thoroughly for about 5 minutes

6.    combine peppers and chicken and sprinkle with sesame seeds before serving