March 16, 2013 25 Comments
This dinner is a favorite at our house. It has tender, seasoned and breaded chicken pieces, a fairly sweet sauce, and it’s served over white rice. My husband and I like it a lot, but the kids LOVE it! Really, the following recipe isn’t enough for all four of us, now that the children are getting bigger (and eating more!). Next time I will probably make more like 1 ½ to 2 lbs of chicken.
1 lb boneless, skinless chicken breasts, cut into chunks
½ cup flour
½ cup sesame seeds, divided
½ tsp crushed red pepper flakes
½ tsp ground ginger
½ tsp black pepper
One yellow onion, cut into wedges
Equal parts: Teriyaki sauce & honey (I use about 1/3 cup of each but you could use more or less depending on how much sauce you like)
On a plate, combine flour, pepper, 1/4 cup of sesame seeds, crushed red pepper flakes, and ground ginger. Coat pieces of chicken with mixture.
Heat oil in large skillet or wok over medium heat.
Place chicken into skillet, and brown on both sides, about 5 minutes.
Remove chicken and set aside.
Return chicken to skillet, and reduce heat to low. Mix in teriyaki sauce, remaining sesame seeds and honey; stir until sauce thickens.
Return onion to skillet. Warm through and serve over rice.