Honey Ginger Chicken Bites |
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Prep Time: 25 Minutes Cook Time: 1440 Minutes |
Ready In: 1465 Minutes Servings: 4 |
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This is an old CL recipe that appeared as an appetizer. I serve it as dinner over rice and think it's fantastic that way. Ingredients:
2/3 cup honey |
2 tablespoons minced ginger |
2 tablespoons fresh lemon juice |
2 tablespoons cider vinegar |
2 tablespoons low sodium soy sauce |
2 teaspoons dark sesame oil |
1 teaspoon grated orange peel |
1 teaspoon worcestershire sauce |
4 garlic cloves (minced) |
1 lb boneless skinless chicken thighs (cut into bite sized pieces) |
1 teaspoon salt |
1/4 teaspoon pepper |
2 teaspoons cornstarch |
2 teaspoons water |
2 teaspoons toasted sesame seeds |
Directions:
1. Combine first 9 ingredients in a ziplock bag. Seal and shake well. Add chicken, seal, and toss to coat. Refrigerate at least 2 hours or overnight, turning occasionally.
2. Preheat oven to 425. Remove chicken from bag, reserving marinade. Arrange chicken in a single layer on the rack of a broiler pan coated with cooking spray. Sprinkle chicken with salt and pepper.
3. Bake at 425 for 20 minutes, stirring once. While chicken is cooking, strain marinade hrough sieve into a bowl; discard solids. Place marinade in saucepan and bring to a boil. Cook 3 minutes; skim solids from surface.
4. Combine cornstarch and water in a small bowl with a whisk. Add cornstarch mixture to pan, stirring with whisk; cook 1 minute. Remove from heat; pour glaze into a large bowl. Preheat broiler. Add chicken to glaze; toss to coat. Place chicken mixture on a jelly roll pan; broil 5 minutes or until browned. Sprinkle with sesame seeds.
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