Chicken in teriyaki sauce with vegetables

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients according to the list. I use chicken thighs, but fillet is also suitable. Defrost the meat on the bottom shelf of the refrigerator.

2. Step 2:

   

   Wash the chicken, dry with paper towels, remove the skin, bone. Cut the meat into strips.

3. Step 3:

   

   Transfer the chicken slices to a container of suitable size. Pour over the Teriyaki sauce and leave to marinate for 30 minutes.

4. Step 4:

   

   Put green frozen beans in a bowl, scald with boiling water.

5. Step 5:

   

   Peel the red onion from the husk, rinse. Rinse it and the knife under cold water, so when slicing onion juice will not irritate the mucous membrane of the eyes. Cut into thin semicircles. Peel the garlic clove and crush it with the flat side of a knife.

6. Step 6:

   

   Rinse the bell pepper, cut in half, peel the seeds and cut into strips. To make the dish look bright and elegant, use multicolored pepper (red and yellow).

8. Step 7:

   

   Peel a quarter of the chili pepper from the seeds and cut into small circles.

9. Step 8:

   

   Pour vegetable oil with a high smoking temperature into a deep frying pan (if there is one, take a wok). Warm it up. Put the onion and garlic. Fry, stirring, for about 2 minutes.

10. Step 9:

    

    Take the chicken out of the refrigerator. Shake off the sauce, put it in a preheated frying pan. Fry on all sides over high heat for about 5 minutes.

11. Step 10:

    

    Add the vegetables and the remaining chicken sauce to the pan. Mix it up. Simmer the contents over medium heat for about 15 minutes.

12. Step 11:

    

    Before serving, sprinkle the chicken with chopped coriander and pre-dried sesame seeds in a dry pan. Sesame can be taken as an ordinary white or black (like mine). And you can use a mixture of white and black sesame. Serve the dish with Udon noodles, funchosa, boiled rice.