Cut the chicken fillet into stripes. Transfer to the bowl and pour over with Teriyaki sauce. Marinate for 5 minutes.
Scald frozen green beans with boiling water.
Peel the red onion and cut into strips.
Wash the peppers under running water, remove the seeds. Cut into strips.
Peel and crush the garlic in a press.
Heat the frying pan, add vegetable oil. Brown the onion and garlic for a minute. Then the marinated chicken, saute for a few minutes. Next, add veggies and marinade. Cook for about 3 minutes.
If you don’t have brown sugar, use white one.
Use Wok pan or a heavy-bottomed frying pan for cooking chicken.
Wear gloves and peel the chili pepper, so you do not burn your skin. First wash chili, then cut lengthwise with a sharp knife. Remove the seeds with a blade of knife. Then wash your knife and cutting board thoroughly. Do not touch your face and eyes while cutting.
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