• Shake chicken and seeds in plastic food-storage bag to coat.

  • Heat 1 tablespoon of the oil in large nonstick skillet over medium heat. Add peppers; saute 3 to 5 minutes or until slightly softened. Remove to bowl and keep warm.

  • Heat remaining oil in skillet over medium-high heat. Add chicken; saute until browned, 4 to 5 minutes per side (170°F). Add to peppers in bowl.

  • Reduce heat to low. Add teriyaki sauce, ginger and garlic. Bring to boiling just to thicken sauce slightly. Return chicken and peppers to skillet, tossing to coat with glaze.

  • Sprinkle with lemon juice and scallions. Serve over hot cooked rice, if desired.

Nutrition Facts

257 calories; 13 g total fat; 2 g saturated fat; 63 mg cholesterol; 970 mg sodium. 8 g carbohydrates; 2 g fiber; 26 g protein;