Honey-Ginger Chicken Bites
From: Cooking Light - Best of Chicken Recipes
- 2/3 C. Honey
2 Tbsp minced peeled fresh ginger
2 TBSP Fresh Lemon Juice
2 TBSP Cider Vinegar
2 TBSP Low-sodium Soy Sauce
2 TSP dark sesame oil (I could not find it so just used reg. sesame oil
1 TSP grated orange rind
1 TSP Worcestershire Sauce
4 Garlic Cloves, minced
1 1/4 pounds, skinless, bonless Chicken thighs cut into bite size pieces (about 16 pcs)
1 TSP Salt
1/4 TSP black pepper
2 TSP cornstarch
2 TSP water
2 TSP sesame seeds, toasted (Optional)
1. Combine first 9 ingredients in a large zip-top plastic, seal and shake well. Add chicken pieces; seal and toss to coat. Refrigerate at least 2 hours or overnight, turning occasionally.
2. Preheat oven to 425
3. Remove chicken from bag, reserving marinade. Arrange chicken in a single layer on th erack of a broiler pan coated with cooking spray. Sprinkle chicken with salt and pepper. Back at 425 for 20m, stirring once.
4. While chicken is cooking, strain marinade through a sieve into a bowl, discard solids. Place marinade in a saucepan, bring to a boil. Cook 3 minutes; skim solids from surface. Combine cornstarch and 2 teaspoons of water in small bowl; stir with a whisk. Add cornstarch mixture to pan, stir with whisk, cook 1 min. Remove from heat, pour glaze into large bowl.
5. Pre-heat broiler.
6. Add chicken to glaze, toss well to coat. Place chicken mixture on a jelly-roll pan; broil 5m or until browned, stirring twice, sprinkle with sesame seeds if desired.
Yield: 12 servings (serving size about 1.5 oz)