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Ingredients
1 Cup all-purpose 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 oz) Chicken thighs or half breasts, boneless, skinless, cut into chunks
5 Tablespoons vegetable oil
1/2 Yellow onion, cut into wedges
1/2 Cup green bell pepper, seeded & thinly sliced
5 Tablespoons teriyaki sauce
5 Tablespoons honey
Instructions
In a large resealable plastic bag, 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.
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. Remove, and set aside.
Return chicken to skillet, and reduce heat to low. Mix in teriyaki marinade, 1/4 cup sesame seeds, and honey; stir until sauce thickens. Return onion and bell pepper to the skillet. Warm through, and serve.