I love Asian food, but I thought for sure I’d never be able to make it taste as good as it does in restaurants. This recipe proved me wrong. Eric and I loved this dish and can’t wait to make it again. This was a really simple meal to put together and would be perfect for a busy weeknight.
This dish really had everything going for it. The sauce was so incredibly flavorful with just the right amount of kick. We added red, orange and yellow pepper strips, and I think they gave this dish a great texture and crispness. We served it with jasmine rice, which is somewhat stickier than plain white rice. We were also excited to use one of the spice blends my friend Joelen (from Joelen’s Culinary Adventures) sent to me from Chicago. We used the Argyle Street Asian Blend in place of the Chinese five-spice powder.
1 cup all-purpose flour
1/2 cup toasted sesame seeds, divided
1 tsp. black pepper
1 teaspoon Chinese five-spice powder
1 1/2 teaspoons cayenne pepper
1 pound chicken breasts, cut into chunks
8 tablespoons teriyaki sauce
6 tablespoons honey
oil for frying
-In a large Ziplock bag, combine flour, 1/4 c. sesame seeds, black pepper, red pepper and Chinese spice.
-Place chicken in bag and shake to coat.
-Heat oil in large skillet or wok over medium-high heat.
-Place chicken into skillet and brown on both sides, about 5 minutes per side.
-Remove chicken from skillet and empty excess oil from pan.
-Reduce heat to low and return chicken to skillet.
-Mix in teriyaki sauce, honey and 1/4 c. sesame seeds, and stir until sauce thickens.
-Serve over rice.
-You could also add sugar snap peas, onions, bell peppers or any other veggies you like.
Source: Amber’s Delectable Delights