Saturday, March 10, 2012

Sesame Chicken

On a cold and rainy Saturday I was craving something spicy that I could cook inside and this wok-inspired meal came to mind. I made sesame chicken by coating pieces of boneless, skinless chicken breast in a seasoned flour mixture and then stir-fried them in some grapeseed oil. I drained the oil from the wok and added a sauce which was teriyaki sauce and honey with toasted sesame seeds and allowed the chicken to cook through and the sauce to thicken. This dish was really quick and easy to make and had just the right amount of spice and sweetness. I served it over Jasmine rice and I oven-roasted some broccoli. Very yummy!

Sesame Chicken
Adapted from Cook Like a Champion Blog

1/2 cup all-purpose flour
1/3 cup toasted sesame seeds, divided
1 teaspoon black pepper
1 teaspoon Chinese five-spice powder
1 1/2 teaspoons cayenne pepper
1 pound chicken breasts, cut into chunks
8 tablespoons teriyaki sauce
6 tablespoons honey
2 tablespoons grapeseed oil

In a large Ziplock bag, combine flour, half of the sesame seeds, black pepper, cayenne pepper and Chinese spice. Place chicken in bag and shake to coat.

Heat oil in a wok or a large skillet over medium-high heat.

Place chicken in wok and brown on both sides, about 5 minutes per side.

Remove chicken from skillet and empty excess oil from wok.

Reduce heat to low and return chicken to wok. Stir in teriyaki sauce, honey and remaining sesame seeds, and stir until sauce thickens.

Serve over rice.

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