Sesame Chicken

This great mid-week dinner was adapted from Amber Sesame Chicken

• 1/2 cup flour
• 1/2 cup sesame seeds, toasted, divided 
• 1 teaspoon(s) black pepper
• 1 teaspoon(s) five-spice powder
• 1 teaspoon(s) flakes red chilli pepper
• 1/2 green / red bell pepper, thinly sliced 
• 5 chicken breast, cut into strips
• 5 tablespoon vegetable oil
• 1/2 yellow onion, cut in wedges 
• 1/4 cup teriyaki sauce
• 1/4 cup honey 

1. In a large resealable plastic bag, combine flour, 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. You will have to do in several batches.
3. Stir onion wedges and bell pepper slices into skillet; cook until slightly browned, about 2 minutes. Remove, and set aside. 
4. In the skillet stir together honey, teryaki sauce, and sesame seeds until the sauce thickens. 
5. Return chicken to skillet, and reduce heat to low. Return onion and bell pepper to the skillet. Warm through, and serve over rice.