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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I've been looking for a good sesame chicken recipe. I adapted a few, and this tastes something like what I think it should. I used Fish and Things Teriyaki Marinade (on this site). It tastes a lot like Mr. Yoshida's teriyaki. If you prefer, you can substitute pancake syrup for honey, and fresh ginger for five-spice powder. Ingredients:
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) |
5 (6 ounce) skinless, boneless 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:
1. 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.
2. 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.
3. 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.
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