Recipe by Danielle K.
This is a really good recipe, I have yet to try it out, but I love Sesame Chicken.
Top Review by Sydney Mike
Mace for PAC, Spring 2007 ~ Thank you, Danielle, for this great-tasting chicken dish! Everything about it was outstanding, but especially the taste [I'm really getting to like that Chinese five spice powder]! It was served over my standard brown rice & green peas mixture!
- 1 cup all-purpose flour
- 1⁄2 cup toasted sesame seeds, divided
- 1 teaspoon black pepper
- 1 teaspoon Chinese five spice powder
- 1 teaspoon crushed red pepper flakes (optional)
- 30 ounces boneless skinless chicken breast halves, cut into chunks
- 5 tablespoons vegetable oil
- 1⁄2 yellow onion, cut into wedges
- 1⁄2 cup green bell pepper, seeded and thinly sliced
- 2 tablespoons teriyaki sauce
- 2 tablespoons honey
Directions See How It's Made
- In a large resealable plastic bag, combine flour, 1/4 cup sesame seeds, black pepper, five-spice powder, and red pepper flakes.
- Place a few pieces of chicken at a time into the bag, and shake to coat.
- Remove to a platter.
- Heat oil in a large skillet or wok over medium-high heat.
- Place chicken into skillet, and brown on both sides, about 5 minutes.
- Remove chicken, and set aside.
- Stir onion wedges and bell pepper slices into skillet; cook until slightly browned, about 2 minutes.
- Remove, and set aside.
- Return chicken to skillet, and reduce heat to low.
- Mix in teriyaki marinade, 1/4 cup sesame seeds, and honey; stir until sauce thickens.
- Return onion and bell pepper to the skillet.
- Warm through, and serve.