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Chicken nuggets bought at any drive-thru restaurant 2 garlic cloves, minced 1 tablespoon olive oil 1/3 cup honey 1 teaspoon salt 1 teaspoon dry sherry wine 1 teaspoon apple cider vinegar 1/4 to 1/2 cup water 1/4 cup sesame seeds

Optional: For thicker sauce, stir in 1/4 cup cornstarch once you’ve added the ingredients listed from the garlic through the water to the skillet. You might need to stir in a little more water. Sauté the minced garlic in the olive oil just enough to get the oil fragrant with the garlic aroma. Add the honey, salt, wine, vinegar, water and sesame seeds to the skillet. Bring it to a nice simmer. If you want a thicker sauce, add the cornstarch and stir in well while the contents of the skillet are still simmering. Do a lot of stirring to get it well mixed, and so it won’t stick to the bottom of the skillet. A wooden spoon works best for stirring. Be sure your chicken nuggets are warm. You might run them through your microwave for a minute. Then, drop the nuggets into the sauce mixture and toss to coat the nuggets well. They’re ready to serve and enjoy. Gung hay fat choy! Readers with questions or comments for Dave Kessler may write to him in care of this publication.