Happy New Year!
Like 90% of the planet, we are on a health kick. Typically we eat fairly healthy foods but we fell off (and subsequently got run over and dragged by) the wagon the last couple of months. I haven’t cooked in a long time because of the holidays/traveling and as a result my jeans are right.
So, as for tonight, one more freezer/pantry dinner before we finally get groceries. I wish I had some veggies to throw in with this, but no dice. We had sesame chicken over brown rice. I used Soy Vay teriyaki sauce, my favorite ever. If you haven’t tried it, you definitely should. It’s one of my few “shortcuts” and I don’t feel badly about it at all because it’s tasty and 100% natural.
This recipe is slightly adapted from Allrecipes. I have also made it without flour to cut on calories/carbs and it’s just as good.
1/4 cup flour
1/4 cup toasted sesame seeds, divided
1/4 tsp black pepper
1/2 tsp Chinese 5 spice powder
1/2 tsp red pepper flakes
2 chicken breast halves, cut into bit sized chunks
1 Tablespoon canola oil
2 Tablespoons honey
2 Tablespoons teriyaki sauce/marinade
In a ziplock bag, combine flour, 2 tablespoons toasted sesame seeds, 5 spice powder, and black pepper. Add chicken pieces and shake until coated.
Heat canola oil in a skillet over medium high heat. Add chicken and red pepper flakes, and cook through.
Add remaining sesame seeds, teriyaki and honey and stir until thickened.
Normally, I add vegetables to this (I like peapods and bell peppers best), but since we had no groceries…well, we had no groceries. If you want to do that, either cook the veggies with the chicken, or remove the chicken once cooked, add the veggies to the same skillet and cook, then re-add chicken and sauce mixture to skillet.