Teriyaki Chicken Peppers (Print-Friendly Version)
# What You'll Need:
→ Teriyaki Chicken
01 -
Chopped green onions for topping
02 -
Sesame seeds for topping
03 -
1 tablespoon vegetable oil
04 -
2 tablespoons water
05 -
2 tablespoons cornstarch
06 -
1/2 teaspoon optional red pepper flakes
07 -
1 teaspoon grated fresh ginger
08 -
2 cloves garlic, minced
09 -
1 tablespoon sesame oil
10 -
1 tablespoon rice vinegar
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1 tablespoon honey
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2 tablespoons brown sugar, packed in
13 -
1/4 cup sweet rice wine (mirin)
14 -
1/2 cup soy sauce, low sodium
15 -
2 pounds boneless chicken thighs, no skin, in 1-inch cubes
→ Peppers and Filling
16 -
1 cup mozzarella cheese, shredded (or your pick)
17 -
1/4 teaspoon ground black pepper
18 -
1/4 teaspoon salt
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1 tablespoon lime juice
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2 tablespoons cilantro, chopped up
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1/4 cup water chestnuts, chopped
22 -
1/2 cup peas (thawed from frozen)
23 -
1/2 cup carrots, shredded
24 -
1 cup cooked brown or white rice
25 -
4 big bell peppers (grab your fave colors: red, yellow, green, or orange)
# Step-by-Step Directions:
01 -
In a mixing bowl, toss together ginger, garlic, soy sauce, honey, brown sugar, mirin, rice vinegar, sesame oil, and some red pepper if you're feeling spicy. Dunk the chicken pieces in and swirl till they're covered good. Pop a lid on and chill for anywhere from half an hour up to four hours.
02 -
Stir the cornstarch into the water so it’s lump-free. Leave it for later.
03 -
Get your skillet or wok hot, toss in some vegetable oil, then drop in your marinated chicken (but save that extra marinade!). Let it sizzle on medium-high until the pieces are golden and cooked right through, about 5 to 7 minutes.
04 -
Pour your saved marinade into the pan with the chicken. Let it bubble up, then pour in your cornstarch mix. Keep stirring and watch the sauce get thick in just a minute or two. When it’s glossy and coats a spoon, cut the heat. Sprinkle some sesame and green onion over the top.
05 -
Set your oven to 375°F (190°C). Rinse the peppers, slice them from top to bottom, and yank out seeds and white stuff. Blanch the halves in boiling water 3-5 minutes, then chuck them into ice water before draining.
06 -
In a big bowl, add in your rice, carrots, peas, water chestnuts, cilantro, lime, plus some salt and pepper. Mix it all up until even.
07 -
Add the rice mix to each pepper half, pressing down lightly. Heap on the sticky chicken. Add loads of mozzarella (or any melty cheese you want).
08 -
Lay all the stuffed pepper halves into a baking dish. Splash 1/2 cup water into the dish's bottom. Cover everything with foil and bake for around 25–30 minutes. Take off the foil and bake 5–10 more until cheese's bubbly and peppers are soft.
09 -
Give your peppers a couple minutes to cool. Throw on more sesame seeds and green onions if you want. Dive in.
# Helpful Notes:
01 -
Leave the chicken in the marinade up to 4 hours to make it super flavorful.
02 -
Want it meatless? Tofu or tempeh swaps in great.
03 -
Change up the rice mix by tossing in corn, black beans, or other chopped veggies.
04 -
Use whatever oozy cheese you love—Monterey Jack or cheddar are solid choices.
05 -
You can get peppers prepped and ready a day ahead—just bake when you’re set to eat.
06 -
Toss leftovers in the fridge, they’ll be tasty for up to 3 days.
07 -
If your sauce turns too sticky, splash in some water to make it just right.