Categories: chicken, dinner

Ingredients

• 1 cup flour
• 1/2 cup sesame seeds, toasted & divided
• 1 teaspoon pepper
• 1 teaspoon Chinese five-spice powder
• 1 teaspoon crushed red pepper flakes
• 5 skinless, boneless chicken breast halves, diced
• 5 tablespoons canola oil
• 1/2 onion, diced
• 1/2 cup green bell pepper, seeded and thinly sliced
• 2 tablespoons teriyaki sauce
• 2 tablespoons honey

Directions

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

2. Heat oil in a large skillet or wok over medium-high heat. Place chicken into skillet, and brown on both sides, about 5 minutes. Remove chicken, and set aside. Stir onion wedges and bell pepper slices into skillet; cook until slightly browned, about 2 minutes. Remove, and set aside.

3. Return chicken to skillet, and reduce heat to low. Mix in teriyaki marinade, 1/4 cup sesame seeds, and honey; stir until sauce thickens. Return onion and bell pepper to the skillet. Warm through, and serve.

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