I did make the chicken. It didn’t turn out as sticky and sweet as I expected. I think it also needed a little more salt. The marinade included sliced garlic, honey, balsamic vinegar, soy sauce, and brown sugar. I also made steamed rice (this time added a little more water), oi muchim (korean-style cukes), sauteed seitan with onions for DH, and gosari (fernbracken). Japanese cucumbers were used for the oi muchim which are sweeter than the European or burpless cukes. I sliced them thinly and salted them with about a teaspoon of salt. I let it sit for about 15-20 minutes. I rinsed the cukes and squeezed out as much water as I could. Lightly salted with a bit of crunch. One thing I learned while watching my mom cook for years is to taste, taste, taste! I added about 2 capfuls of white vinegar, some sesame oil for taste, about 1 1/2 teaspoons of garlic powder, and finished it off with a sprinkle of toasted sesame seeds. For the gosari, I used the pre-boiled version and not the dried one. I rinsed the gosari, sauteed it in veg oil over medium high heat. I added a couple of teaspoons of soy sauce, garlic powder, and turned the heat off. I then added sesame oil for taste. At this point, you should taste and see if it needs salt. Finish it off with a generous sprinkle of toasted sesame seeds. DS liked the veggies and rice, but promptly spit out the chicken and handed it over to me. I eventually made scrambled eggs for him so that he didn’t go to bed starving.