1 c. all-purpose flour
1/2 c. toasted sesame seeds, divided
1 tsp. black pepper
1 tsp. Chinese five-spice powder (I substituted Emeril's Asian blend)
1.5 tsp. cayenne pepper
1 package chicken breast strips, cut into chunks
8 tbsp. teriyaki sauce
6 tbsp. 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 brown rice.
Pairs Well With
You could also add sugar snap peas, onions, bell peppers or any other veggies, but we prefer it without. Enjoy!