This is my version of sauce for sesame chicken. I poured it over baked chicken wings until well coated and then used the leftover sauce on my rice and veggies. It satisfied my craving for sesame chicken without my having to worry about ingredients I can’t tolerate.

I love experimenting with new ingredients and this recipe uses two of my recent finds: buckwheat honey and coconut aminos.

Buckwheat honey is very strong flavored and scented. It pairs better with savory dishes than with sweet since it’s more like molasses than the ubiquitous clover honey. I get mine from a local source but if you can’t find it in your area then molasses or half molasses and half clover honey could be substituted in this recipe.

Coconut aminos is marketed as a soy sauce substitute made from coconut tree sap and sea salt. It’s stronger flavored than soy sauce with a meaty quality I find intriguing. It’s difficult to come by and I had to order it online. If you’re not sensitive to soy then soy sauce can be substituted for coconut aminos in this recipe.

1/4 cup coconut aminos
2 Tbs toasted sesame oil
2 Tbs cold water
1 Tbs buckwheat honey
1 Tbs toasted sesame seeds
2 tsp corn starch

In a small saucepot combine coconut aminos, sesame oil and honey. On medium heat, bring to a boil, stirring often. Mix corn starch into the cold water to form a slurry. Stir the slurry into the saucepot. Reduce to a simmer and stir continuously until sauce thickens, about 5 minutes. Remove from heat and add sesame seeds, stirring until well combined. Pour over cooked chicken, rice or vegetables or use as a dipping sauce.