Sesame Chicken with Snow Peas, Carrots & Brown Rice
1 c. all-purpose flour
1 c. all-purpose flour
1/2 c. toasted sesame seeds, divided
1 tsp. black pepper
1 tsp. black pepper
1 tsp. Chinese five-spice powder
1.5 tsp. cayenne pepper
1.5 tsp. cayenne pepper
1 package chicken breast strips, cut into chunks
8 tbsp. teriyaki sauce
8 tbsp. teriyaki sauce
6 tbsp. honey
oil for frying
oil for frying
sliced baby carrots & snow peas
In a large Ziploc bag, combine flour, 1/4 c. sesame seeds, black pepper, red pepper and Chinese spice. Place chicken in bag and shake to coat.
Heat oil in large skillet or wok over medium-high heat. Place chicken into skillet and brown on both sides, about 5 minutes per side.
Remove chicken from skillet and empty excess oil from pan. Reduce heat to low and return chicken to skillet.
Mix in teriyaki sauce, honey and 1/4 c. sesame seeds, and stir until sauce thickens. I stir fried snow peas & carrots for 5 minutes and then added to chicken mixture. Serve over brown rice.
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