Sesame chicken

After months of forgettable cooking and two straight weeks of living on frozen food from Trader Joe’s, I am finally back in the kitchen (and done with my first year of law school!). We started receiving a new CSA that delivers to my husband’s work on Wednesdays, and it allows us to order eggs and meat along with the vegetables and fruit. This week the box contained lettuce, sugar snap peas, tomatoes, a cucumber, radishes and an assortment of root vegetables (sweet potato, carrots and what I think are turnips). At this time last year we were buried with beets and swiss chard, so I’m excited about the different selection.

I found this recipe somewhere on the Internet a few years back, and we have always enjoyed it. Tonight I rounded it out with the sugar snap peas and an onion, but other vegetables could be used in addition or instead. To save money, you’re best buying the sesame seeds at an Asian grocery or anywhere that sells spices in bulk rather than in the spice aisle (unless you shop at Publix, which sells them cheap alongside other ethnic spices).

Sesame Chicken

1 cup flour
1/2 cup toasted sesame seeds, divided
1 teaspoon black pepper
1 teaspoon Chinese five-spice powder
1 1/2 teaspoons red pepper
3 chicken breasts (1 package)-thinly sliced (freeze first to make this easier)
2 cups sugar snap peas
1 cup onion, thinly sliced
8 tablespoons teriyaki sauce
6 tablespoons honey
oil for pan
hot cooked rice

In large ziplock bag, combine flour, half of the sesame seeds, peppers and Chinese spice. Place chicken in bag and shake to coat.
Heat oil in large skillet or wok over medium-high heat. Place chicken in skillet and brown on both sides, about 8 minutes total. Remove and shake out any excess flour.
Add more oil and add onion, cooking until starting to soften. Add peas and cook about five minutes more. Return chicken to pan. Combine teriyaki sauce, honey and remaining sesame seeds and add to pan. Let thicken slightly and stir to coat. Serve over rice.