Chicken Teriyaki Over Rice with Garlic Green Beans
Recipe by April Thompson, chef/owner Sweet Chicks Custom Cupcakes and Wild Thymez Personal Chef Services
- 1 lb chicken breast, diced
- 1 green pepper, thinly sliced
- 1 red pepper, thinly sliced
- 1 spanish onion, thinly sliced
- 2 cups fresh green beans
- 1 cup soy sauce
- 1 cup brown sugar
- 2 tbsp butter
- 2 cups yellow rice
- 1 clove garlic
- Kosher salt
- Olive oil
Saute chicken in a heated skillet with olive oil until no longer pink. Add additional olive oil if necessary along with peppers and onions. Season to taste with salt and pepper. Once vegetables are tender, add brown sugar, soy sauce and 1 tbsp of butter. Allow this to simmer on low until green beans and rice are finished.
Prepare rice per package, drain and cool.
Place green beans in boiling water for 5 minutes and drain off excess water. Return green beans to pot with remaining butter and crushed garlic clove and toss until coated.
To serve, plate rice and put chicken and pepper mixture over it, along with extra teriyaki sauce. Place green beans on the side and garnish with parsley flakes, black sesame seeds or anything you have around the house that will contrast with the color but not change the taste of the dish.
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