Wednesday, May 21, 2008

Sesame Chicken

I love stir-fry, but my family isn't too keen on tons of veggies. They love going to the Chinese buffet and getting meat that has been battered, fried and covered in sweet sauce. So, I have been on the lookout for healthier recipes that mimic these battered and fried dishes. I found this recipe on allrecipes, and we all really liked it! Per the reviews on the site, I made more sauce than it called for (recipe below reflects this), and if I were to make this again I might try to sneak in more onions and peppers. Also, since the recipe calls for so much honey, I wondered if I could substitute brown rice syrup or another natural sugar substitute and get the same effect. This recipe was deceivingly spicy, so if you like stuff mild cut back or omit the red pepper flakes. I loved the spice, though!

Sesame Chicken
-adapted from allrecipes


  • 1 cup whole spelt flour (can sub other flour)
  • 1/2 cup toasted sesame seeds, divided
  • 1 teaspoon black pepper
  • 1 teaspoon Chinese five-spice powder
  • 1 teaspoon crushed red pepper flakes (optional)
  • 5 (6 ounce) skinless, boneless chicken breast halves - cut into chunks
  • 5 tablespoons extra-virgin olive oil
  • 1 yellow onion, thinly sliced
  • 1 bell pepper, seeded and thinly sliced
  • 1/2 cup teriyaki sauce
  • 1/2 cup honey
  1. In a large resealable plastic bag or covered container, combine flour, 1/4 cup 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.
  2. 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.
  3. Return chicken to skillet. Mix in teriyaki sauce, 1/4 cup sesame seeds, and honey; stir until sauce is thick and heated through. Serve over rice.