This recipe came together so easily.....and the flavors were spot on! The main thing is having all of your ingredients prepped and ready to go.....because once the woking begins.....there's no stopping to do something else. If you're going to serve this dish with some rice, make sure to have that cooking before you even begin the Sesame Chicken!
Sesame Chicken
adapted from allrecipes
You'll Need
- 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
- 2 pounds boneless, skinless chicken thighs, cut into chunks
- 5 tablespoons vegetable oil (additional if necessary)
- 1/2 onion, cut into wedges
- 1/2 cup green bell pepper, seeded and thinly sliced
- 1 can sliced water chestnuts, drained
- 2 tablespoons teriyaki sauce
- 2 tablespoons honey
In a small bowl combine the teriyaki sauce and the honey. Blend well, and set aside.
Combine in a large resealable plastic bag, the flour, 1/4 cup sesame seeds, black pepper, five-spice powder, and the red pepper flakes; shake well to blend.
Place a few pieces of the chicken into the bag, and shake well to coat.
Remove to a plate, and continue mixing until all the chicken is coated.
Over medium-high heat, heat the oil in a large wok.
Add the chicken to the wok, and brown on all sides for about 5 minutes.
Remove the chicken, and set aside.
If necessary, add additional oil. Add the onion and bell pepper to the wok, and cook until slightly browned.
Remove the veggies, and set aside.
Return the chicken back to the wok, and reduce the heat to low. Add the marinade, and the remaining sesame seeds, and stir until the sauce thickens. Return the onion and bell pepper to the wok, and warm through.
Serve over rice.
