About this recipe:Chunks of chicken are coated in Chinese five spice powder, chilli flakes and sesame seeds, then cooked with onions and peppers and coated in a teriyaki and honey sauce.
120g plain flour
8 tablespoons toasted sesame seeds, divided
1 teaspoon black pepper
1 teaspoon Chinese five-spice powder
1 teaspoon dried red chilli flakes
850g chicken breast fillets, cut into chunks
5 tablespoons vegetable oil
1/2 onion, cut into wedges
75g green pepper, seeded and thinly sliced
2 tablespoons teriyaki sauce
2 tablespoons honey
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Method Prep:15min › Cook:15min › Ready in:30min
In a large resealable plastic bag, combine flour, 4 tablespoons of the sesame seeds, black pepper, five-spice powder and red chilli 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 frying pan or wok over medium-high heat. Place chicken into pan, and brown on both sides, about 5 minutes. Remove chicken, and set aside. Stir onion wedges and green pepper slices into pan; cook until slightly browned, about 2 minutes. Remove, and set aside.
Return chicken to pan, and reduce heat to low. Mix in teriyaki sauce, remaining sesame seeds and honey; stir until sauce thickens. Return onion and green pepper to the pan. Warm through, and serve.
Though I will admit I was unsure the chicken would cook with flour on so I kept it in the pan the whole time. We don't like sesame seeds but otherwise this recipe was brilliant. We had this dish with noodles but rice would work just as well. - 19 Feb 2015