Kim Baxter: Amber's Sesame Chicken 5/1/10

Kim Baxter: Amber's Sesame Chicken  5/1/10 (see additional notes from Kim at end)

Prep Time: 15 Minutes Cook Time: 15 Minutes Ready In: 30 Minutes          Servings: 6

"Honey, teriyaki sauce, Chinese five-spice powder, and red pepper flakes give distinctive flavor to this quick, homemade version of the classic Chinese dish."

Ingredients:

1 cup all-purpose flour 1/2 cup toasted sesame seeds, divided 1 tsp black pepper 1 tsp Chinese five-spice powder 1 tsp 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 (SEE NOTE) 1/2 cup green bell pepper, seeded and thinly sliced  (SEE NOTE) 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. Stir onion wedges and bell pepper slices into skillet; cook until slightly browned, about 2 minutes. Remove, and set aside.  Place chicken into skillet, and brown on both sides, about 5 minutes.
3.	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. (NOTE:   THIS IS THE ORDER KIM COOKS IT IN – VEGGIES FIRST AND CHICKEN SECOND.  ALSO, OTHER VEGGIES CAN BE SUBSTITUTED FOR THE ONION AND PEPPER, E.G., CARROTS, CHINESE SNOW PEAS, AND/OR BROCCOLI.)

*ANOTHER NOTE FROM KIM:

A couple of things about the recipe for the Sesame Chicken.

1.  I use 1 pound of chicken for the two of us (leaves some for lunch)

2.  I only use 2T of oil at the most

3.  I combine 1/4 C Teriyaki and 1/4 C Honey for the sauce and add to the chicken at the end.

Hope these tips are helpful.