1/3 cup toasted sesame seeds, divided
1 teaspoon black pepper
1 teaspoon Chinese five-spice powder
1 teaspoon crushed red pepper flakes (optional)
4 skinless, boneless chicken breast halves - cut into chunks
3 tablespoons and 1 teaspoon vegetable oil
1/3 yellow onion, cut into wedges
1/3 cup green bell pepper, seeded and thinly sliced
1 tablespoon and 1 teaspoon teriyaki sauce
1 tablespoon and 1 teaspoon honey
- In a large resealable plastic bag, combine flour, 1/2 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, remaining sesame seeds, and honey; stir until sauce thickens. Return onion and bell pepper to the skillet. Warm through, and serve.