Honey Sesame Chicken with Parmesan Zucchini and Corn

In the words of my husband "That was good babe. Real good!" I made these two recipes that I got  here and here. It was the perfect mix of flavors and textures! Gotta keep things fun and fresh in the kitchen!





Honey Sesame Chicken Ingredients and Directions:
2½ lbs boneless, skinless chicken
1 cup honey
½ cup low-sodium soy sauce
½ tsp sesame oil
2 tbsp olive oil
1½ tsp minced garlic ( I used garlic powder instead)
2 tbsp minced onion (I used onion powder instead)
¼ cup barbecue sauce
¼ tsp crushed red peppers
6 tbsp cold water
2 tbsp cornstarch
Sesame seeds
Green onions, sliced

Cut chicken into 1 to 1½ inch cubes and put into Crock Pot.
Mix together honey, low-sodium soy sauce, sesame oil, olive oil, garlic, onion, barbecue sauce and crushed red peppers in a small bowl.
Pour the sauce mixture over the chicken and stir to coat.
Cook on low for 3½ to 4 hours.
Remove the chicken from the Crock Pot while reserving the sauce.
Pour the sauce into a saucepan over medium heat.
Mix together the cold water and cornstarch and stir into the sauce.
Cook sauce over medium heat, stirring constantly, until thickened. This only takes a couple of minutes.
Turn the heat down to low, add chicken to sauce and break any large pieces into smaller chunks. I used the end of my wooden spatula. Stir to coat while simmering.
Remove from heat and sauce will thicken more as it cools.
Serve over rice. Sprinkle with sesame seeds and sliced green onions.


Parmesan Zucchini and Corn Ingredients and Directions:
  • 2 tablespoons olive oil 
  • 2 cloves garlic, minced (I used garlic powder instead) 
  • 4 zucchinis, diced 
  • 1 cup corn kernels, frozen, canned or roasted 
  • 1/4 teaspoon dried basil 
  • 1/4 teaspoon dried oregano 
  • 1/4 teaspoon dried thyme 
  • Kosher salt and freshly ground black pepper, to taste 
  • Juice of 1 lime (Next time I won't use the lime) 
  • 2 tablespoons chopped fresh cilantro leaves 
  • 2 tablespoons grated Parmesan, or more, to taste
INSTRUCTIONS
  • Heat olive oil in a large skillet over medium high heat. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. 
  • Add zucchini, corn, basil, oregano and thyme. Cook, stirring occasionally, until zucchini is tender and cooked through, about 3-4 minutes; season with salt and pepper, to taste. Stir in lime juice and cilantro. 
  • Serve immediately, sprinkled with Parmesan.

Let me know if you make either of these dishes! Use hashtag #FIATrecipes and tag me so I can see!

2 comments:

  1. Ohhh this looks good!! I think Matthew would love that chicken!!

    ReplyDelete
    Replies
    1. Thank you! It was good! Try it out on him! :)

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