Green Beans and Teriyaki Chicken
Green Beans and Teriyaki Chicken
Ingredients
- 1 pound green beans, fresh or frozen
- 1 pound chicken thighs, boneless, skinless, diced into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon five spice powder
- 1/2 cup teriyaki sauce, store-bought or homemade
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
Bring a large pot of water to a rolling boil. While the water heats, prepare an ice bath by filling a large bowl with ice and water. Once the water is boiling, add the green beans and blanch for 2-3 minutes, or until bright green and slightly tender-crisp. Immediately transfer the blanched green beans to the ice bath to stop the cooking process. Drain well once cooled.
⏱️ 8 min
- 2
Heat the olive oil in a large skillet or wok over medium-high heat. Add the diced chicken to the hot pan and season with five spice powder. Cook, stirring occasionally, for 5-7 minutes, or until the chicken is browned and cooked through.
⏱️ 7 min
- 3
Pour the teriyaki sauce over the cooked chicken. Stir well to ensure all chicken pieces are thoroughly coated in the sauce. Bring to a gentle simmer and cook for 1-2 minutes, allowing the sauce to slightly thicken.
⏱️ 3 min
- 4
Add the blanched and drained green beans to the pan with the sauced chicken. Cook for another 2-3 minutes, stirring to combine the green beans, chicken, and sauce, allowing the flavors to meld and the green beans to heat through.
⏱️ 3 min
- 5
Transfer the Green Beans and Teriyaki Chicken mixture to serving plates. Sprinkle with sesame seeds for garnish and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Green Beans and Teriyaki Chicken
- 1 pound green beans, fresh or frozen
- 1 pound chicken thighs, boneless, skinless, diced into 1-inch pieces
- 1 tablespoon olive oil
- 1/2 teaspoon five spice powder
- 1/2 cup teriyaki sauce, store-bought or homemade
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
Bring a large pot of water to a rolling boil. While the water heats, prepare an ice bath by filling a large bowl with ice and water. Once the water is boiling, add the green beans and blanch for 2-3 minutes, or until bright green and slightly tender-crisp. Immediately transfer the blanched green beans to the ice bath to stop the cooking process. Drain well once cooled.
⏱️ 8 min - 2
Heat the olive oil in a large skillet or wok over medium-high heat. Add the diced chicken to the hot pan and season with five spice powder. Cook, stirring occasionally, for 5-7 minutes, or until the chicken is browned and cooked through.
⏱️ 7 min - 3
Pour the teriyaki sauce over the cooked chicken. Stir well to ensure all chicken pieces are thoroughly coated in the sauce. Bring to a gentle simmer and cook for 1-2 minutes, allowing the sauce to slightly thicken.
⏱️ 3 min - 4
Add the blanched and drained green beans to the pan with the sauced chicken. Cook for another 2-3 minutes, stirring to combine the green beans, chicken, and sauce, allowing the flavors to meld and the green beans to heat through.
⏱️ 3 min - 5
Transfer the Green Beans and Teriyaki Chicken mixture to serving plates. Sprinkle with sesame seeds for garnish and serve immediately.
⏱️ 2 min