What’s Cooking in Gail’s Kitchen? Eat More: Nugget Sesame Chicken! What do you get when you cross chicken nuggets with Chinese food? You get a shortcut for creating a Hump Day meal that satisfies even the pickiest eater. I mean, who doesn’t love chicken nuggets? The next time you drive-thru your neighborhood fast-food chain, order an extra portion of chicken nuggets to place in the freezer. Since they’re already precooked, when you’re ready to have them for dinner, let them thaw in the refrigerator. Then crisp them up in a 350° oven for 5-10 minutes before adding them to this incredible homemade sauce. It’s as simple as ABC. Life just got easier.

NUGGET SESAME CHICKEN

Ingredients:

20 pieces of chicken nuggets

1/4 cup low-sodium chicken broth

2 tablespoons hoisin sauce

1/4 cup apricot jam

1 tablespoon soy sauce

2 tablespoons rice vinegar

1 teaspoon Chinese chili paste

2 teaspoons sesame oil

1/4 cup honey

2 teaspoons corn starch

1/2 cup water

10 dried whole chilies

2 tablespoons vegetable oil

2 cloves garlic, chopped

1 teaspoon toasted sesame seeds

3 green onions, snipped

Instructions:

In a medium saucepan over low heat, combine chicken broth, hoisin sauce, apricot jam, soy sauce, rice vinegar, chili paste, sesame oil, and honey. Bring to a boil, stirring occasionally. Dissolve cornstarch into water. Stir until smooth. Gradually pour into saucepan, mixing well boil for 2 minutes until the sauce thickens. Add whole chilies and chicken nuggets. Toss to combine. Reduce heat to simmer to keep sauce warm with a thick glossy glaze. In a small skillet, sauté garlic cloves until fragrant, no longer than 1 minute. Add garlic and toasted sesame seeds to sauce. Garnish with green onion snips. Serve with rice. *

* Serving suggestion. Nugget Sesame Chicken partners well with Jasmine Rice Pilaf. Follow the link for the recipe.

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