So, my game plan tonight was to make this version of sesame chicken. I asked J if she wanted to help, she said no, so I started making dinner. I went to check on her brother and I came back just in time to see her tip the bottle of sesame seeds upside down. You know how in the movies something is falling and they shoot it at half speed to make it dramatic? You know how the inevitable "No!" really sounds like "NNNNNoooooooooooo!"?
Totally what happened.
I thanked her for her help and sent her off to finish her movie while I finished dinner. This is what she left me with:
This is the end result:
Considering there was way too much sesame, it was pretty good! I'll remake it without her help and let you know my final verdict.
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 (optional)
5 (6 ounce) skinless, boneless chicken breast halves - cut into chunks
5 tablespoons vegetable oil
1/2 yellow onion, cut into wedges
1/2 cup green bell pepper, seeded and thinly sliced
2 tablespoons teriyaki sauce (I made my own using this recipe!)
2 tablespoons honey
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.
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.
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.