Recipe: Mahogany Sesame Chicken

MAHOGANY SESAME CHICKEN

1 pound boneless, skinless chicken breast halves, cut into 1-inch cubes
1/4 cup sesame seeds, toasted* and cooled
2 tablespoons oil
1/2 cup each chopped green bell pepper and red bell pepper
1/3 cup teriyaki sauce
2 teaspoons finely chopped fresh ginger
1 clove garlic, chopped
1 tablespoon lemon juice
2 scallions, thinly sliced
Hot cooked rice (optional, for serving)

Shake chicken, seeds in plastic food-storage bag to coat.

Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add peppers; saute 3 to 5 minutes or until slightly softened. Remove to bowl and keep warm.

Heat remaining oil in skillet over medium-high chicken; saute until browned, 4 to 5 minutes per side (170 degrees F). Add chicken to peppers in bowl; set aside and keep warm.

Reduce heat to low. Add teriyaki sauce, ginger and garlic to skillet. Bring to boiling just to thicken sauce slightly.

Return chicken and peppers to skillet, tossing to coat with glaze. Sprinkle with lemon juice and scallions.

Serve over hot cooked rice, if desired.

*Toast sesame seeds in dry skillet over medium-low heat, shaking skillet, until lightly golden, 2 to 3 minutes.

Makes 4 servings
From: Recipelink.com
Source: Magazine recipe clipping: Family Circle, not dated