Hooray for weekends! This one couldn’t come too soon… the week has been a little more hectic than I would prefer, and I’m happy to have a small break. Perhaps I’ll make a batch of homemade caramel corn over the weekend to relax. Watch this space. :)
I’m really pleased and impressed with how today’s recipe came out. The original card has a question mark and a note of “T.M.” by the sugar amount. Working on the assumption that this meant “too much”, I added sugar to the sauce slowly, and found that it was really delicious with only half of the recommended amount. I also made a slight change to the chicken: instead of using chicken wings, I cubed a couple of chicken breasts and used them instead. I have nothing against wings, but I didn’t have any in the freezer, and they are less convenient to eat than pre-boned meat.
The flavor of this dish is excellent. The ginger has a fairly strong “bite”, which is well balanced by the honey and sugar. The garlic is less of a flavor than an aromatic, and the sesame seeds are primarily cosmetic. When I make this next, I may try either toasting the sesame seeds or adding a bit of sesame oil to bring out the flavor.
- 1/2 cup reduced-sodium soy sauce
- 1/2 cup white sugar
- 1/3 cup water
- 5 tablespoons honey
- 1 tablespoon ground ginger
- 1 teaspoon sesame seeds
- 1 teaspoon minced garlic
- 1 pound boneless skinless chicken breasts, cubed
Preheat the oven to 350 degrees Fahrenheit.
In a small saucepan, combine the soy sauce, sugar, water, honey, ginger, sesame seeds, and garlic.
Bring the sauce to a boil, reduce the heat, and simmer for 2 minutes.
Place the cubed chicken in a 13” x 9” Pyrex baking dish, and pour the sauce on top.
Bake for 35 minutes or until the internal temperature of the chicken reaches 165 degrees Fahrenheit, basting occasionally.
Serve over white rice.
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