Servs: 6 Prep: Cook:
"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."
- add 1/2 cup green bell pepper, seeded and thinly sliced
- add 1/2 cup toasted sesame seeds, divided
- add 2 tablespoons teriyaki sauce
- add 1 teaspoon crushed red pepper flakes (optional)
- add 5 tablespoons vegetable oil
- add 1 cup all-purpose flour
- add 2 tablespoons honey
- add 1 teaspoon Chinese five-spice powder
- add 1 teaspoon black pepper
- add 1/2 yellow onion, cut into wedges
- add 5 (6 ounce) skinless, boneless chicken breast halves - cut into chunks
- 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.