Teriyaki Chicken and Peppers

Jump to Recipe

To ensure even cooking, begin by pounding down (flattening) your chicken breast. This process tenderizes the meat and promotes uniformity in cooking.

• Tip: Flatten your chicken breasts ahead of time and store them in portion-sized bags in the freezer. Grab one in the morning to save time.
• If you don’t have a meat tenderizer, simply flatten the meat using a wooden rolling pin.
• Optional – Brown the chicken breast quickly on each side before you season.

How to Prepare Your Chicken Breast

Generously coat the chicken breast with Teriyaki Rabeko Sauce.

Next, season the chicken coating with your preferred spices. I prefer using ready-made seasonings such as “The Keg Chicken and Rub Spice” or “Hot Mamas Barbecue Seasoning” (available in our store).

Weigh your peppers next. It’s convenient to have a pre-cut bag of peppers so that at dinner time, all you need to do is scoop them out of the bag and measure them.

Move the chicken to the air fryer and cook at 375°F until the internal temperature reaches 165°F. The cooking duration will vary from 10 to 20 minutes, considering the thickness of the chicken breast and whether it was browned beforehand.

Sauté The Peppers

Add oil to the pan that you browned the chicken in turn on high, add in the peppers and turn the heat down to medium. Stir fry for a 2 – 3 minutes until the peppers start to brown. Then add in a little water, cover the pan, and finish cooking the peppers for 2 minutes until soft.

Then add in a little water, cover the pan, and finish cooking the peppers for 2 minutes until soft.

Add a little water and cover the peppers for another 2 minutes until tender. Add in a little more Teriyaki sauce and water and coat the peppers.