I love the irony of posting a chicken nugget recipe the day after I post a lobster recipe. I swear I did not intentionally plan that, it just happened, but i’m having a good laugh about it to start my day. That’s soooooooo me! I guess you can say I’m faux fancy.
Anyway, today is the day! I’m off to the midwest to catch up with some friends and family, and finally meet my twin nieces (although they won’t be home from their first trip to the lake until tomorrow) I am in desperate need of this mental break with all that’s been going on in my life lately. I find that if I have the opportunity to step away for a few days, it really helps to clear the fog, and get me back on track. It doesn’t even have to be “vacation”, I just have to get out of town and away from all the things that remind me of what I should be doing 24/7.
So adios San Diego! See you next week. To everyone else, don’t worry, the internet is everywhere so I’ll still be posting as usual. Definitely head over to my Facebook page to see craploads of photos of the twins, my nephew Luke, and all my friends kids, and enjoy this kid friendly (and healthy!) chicken nugget recipe
Honey Sesame Chicken Nuggets recipe from Honey.com
**Note: I skipped the dipping sauce when I made it, but I included the recipe here anyway in case you wanted to try it
- 1/3 plus 1/2 cups honey, divided
- 1/3 cup soy sauce
- 3/4 cup rice vinegar, divided
- 1 Tablespoon ginger, freshly grated
- 1 teaspoon onion powder
- 1-1/2 lbs. boneless, skinless chicken breasts, cut into nuggets
- 3/4 cup dried apricots, finely diced
- Salt and pepper, to taste
- 2/3 cup sesame seeds
In a medium bowl, combine 1/3 cup honey, soy sauce, 1/4 cup rice vinegar, ginger and onion powder. Add chicken; cover and refrigerate to marinate 30 minutes. To make dipping sauce, in a small saucepan over medium-high heat, bring remaining 1/2 cup honey and 1/2 cup rice vinegar to a boil. Add apricots and return to a boil. Simmer 2 to 3 minutes. Remove from heat; cool slightly, then purée to desired consistency in a blender or food processor. Season with salt and pepper; set aside. Preheat oven to 375°F. Line a baking sheet with parchment paper. Place sesame seeds in a shallow dish. Coat nuggets with sesame seeds and place on prepared baking sheet. Bake 15 to 20 minutes, or until fully cooked. Serve warm nuggets with Honey Apricot Dipping Sauce.