Thursday, June 29, 2006

Seseme Chicken

  • 1 cup all-purpose flour
  • 1/4 cup toasted sesame seeds
  • 1 teaspoon black pepper
  • 1 teaspoon allspice (or you can use Chinese "5-spice" powder)
  • 1 teaspoon crushed red pepper flakes
  • 5 (6 ounce) skinless, boneless chicken breast tenderloins
  • 5 tablespoons vegetable oil
  • 1/2 Vidalia onion cut into small, thick pieces.
  • 1/2 cup green bell pepper, seeded and chopped into 1/2 inch pieces
  • 2 tablespoons teriyaki sauce
  • 2 tablespoons honey


In a large resealable plastic bag, combine flour, 1/4 cup sesame seeds, black pepper, allspice, and red pepper flakes. Place a few pieces of chicken at a time into the bag, and shake to coat and remove.

Heat oil in a large skillet over medium-high heat. Brown the chicken in the skillet until golden brown, about 5 minutes. Remove the chicken and keep warm. Stir onion wedges and bell pepper slices into skillet; cook until starting to soften, about 2 1/2 minutes. Remove, and set aside. Return chicken to skillet, and reduce heat to low. Mix in teriyaki marinade, 1/4 cup sesame seeds, red pepper flakes and honey; stir until sauce thickens. Return onion and bell pepper to the skillet. Warm through, and serve with steamed rice.

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