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.

No comments:

Post a Comment

I started this blog so the child I gave up for adoption could get to know me, and in turn, her children, as well as share stories for a family that lives too far away. So please keep it friendly, kid safe, and open to discussion, not criticism. If you comment as unknown and have nothing nice to say you go straight to SPAM.