Honey Sesame Chicken and My Reunion With Lisa Burrell!

Hi everyone! What a whirlwind weekend of good food and good fun. I strategized quite well, planning a few people over for dinner for Saturday night and then planning a reunion with my P.S. 59 friend, Lisa Burrell and her family, for Sunday. To save myself a LOT of work, I cooked more than I knew I would need on Saturday so that Sunday we could eat well without me having to cook a second time. Ahhh, so relaxing!

Learn about Lisa’s struggles with cooking healthy food for her kids in the video below-I am sure that MANY of you can relate! She wants her kids to be healthy but the healthy food needs to taste good.

Solution? I sent her to check out some tried and true recipes from my blog and I sent her home with some flavored seaweed that her kids loved at my house. She needs model healthy behavior and purge her home of the TEN flavors of Haagen Dasz she got on sale with all her coupons-only 99 cents each! (she is a woman after my own heart). We are also planning a two day healthy cooking crash course for these teens chez moi and I will keep you posted.

One of the dishes she will definitely be making is the honey sesame chicken I served. I dare say it was a huge hit so get back into that kitchen and have some fun making it!

Honey Sesame Chicken:

1 cup honey
3/4 cup soy sauce
1/2 cup grated peeled fresh ginger root or pureed ginger that you can get at Asian Food stores
4 lbs of drumsticks or boneless, skinless chicken thighs
1/4-1/2 cup toasted sesame seeds

In a small saucepan, cook the honey, soy sauce and ginger over low heat until the honey is melted. Let cool.

Place the chicken in a large ziploc bag or large bowl. Coat the chicken with the sauce, cover with foil and store overnight in the fridge.

When you plan to cook, place the chicken, after letting the marinade drip off, in a large roasting pan or on a parchment paper or foil covered cookie sheet with a one inch rim. Don’t crowd the chicken (they’ve had enough of that in their lives!)

Preheat the oven to 350 degrees. Bake the chicken, covered, for 30 minutes. Uncover the pan, flip the chicken and increase the oven temperature to 375 degrees. Bake for 30 minutes more. Cover again with foil if they look like they are starting to get too brown too soon. Make sure the juices run clear when you cut into them. Serve hot or cold and sprinkle the sesame seeds all over them (thanks Elizabeth, for this tasty sesame seed idea!). They are great in lunchboxes or for dinner. My kids even eat them for breakfast.
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11 Responses

  1. Hmmm, Suzanne, I think you should make caramelized onions, a huge batch, and then use some and freeze some for quiches, frittatas,omelets soups,onion tarts, breads and an onion tart with gruyere for your old pal Alma 🙂

  2. Hmmm, Suzanne, I think you should make caramelized onions, a huge batch, and then use some and freeze some for quiches, frittatas,omelets soups,onion tarts, breads and an onion tart with gruyere for your old pal Alma 🙂

  3. You can freeze the onions in little ziploc bags that you will, of course, wash out and reuse!I would then place the onions bags, divided into whatever portions you like, into a tupperware that is freezable to avoid freezer burn.

  4. Alma: Cooked this tonight for family and a friend who popped by. How great to have a home-cooked meal to offer. Served it with salad greens and cucumbers.

    We so loved your Haitian chicken recipe, I just had to try this. Simple and tasty! My husband said: "Add this to the list." Thank you.

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