- 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
- 5 (6 ounce) skinless, boneless chicken breast halves, cut into chunks
- 5 Tablespoons vegetable oil
- 1/2 yellow onion, cut into wedges and sliced
- 1/4 cup teriyaki sauce
- 1/4 cup honey
Directions
- 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 sliced onion wedges 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 sauce, 1/4 cup sesame seeds, and honey; stir until sauce thickens. Return onion to the skillet. Warm through, and serve.
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