Honey-Ginger Chicken Bites

    Yield: 12 servings / Units: 4 per serving

    Source: Cooking Light


    Ingredients

      2/3 cup honey
      2 tablespoons minced peeled fresh 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 rind
      1 teaspoon Worcestershire sauce
      4 garlic cloves, minced
      1 1/4 lbs skinless, boneless chicken thighs, cut into bite-sized
      pieces (about 16 thighs)
      Cooking spray
      1 teaspoon salt
      1/4 teaspoon black pepper
      2 teaspoons cornstarch
      2 teaspoons water
      2 teaspoons sesame seeds, toasted (optional)


    Combine first 9 ingredients in a large zip-top plastic bag; seal and shake well.

    Add chicken; seal and toss to coat.

    Refrigerate at least 2 hours or overnight, turning occasionally.

    Preheat oven to 425 degrees. 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. Bake at 425 degrees for 20 minutes, stirring once.

    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 water in a small bowl; stir with a whisk. Add cornstarch mixture to pan, stirring with a whisk; cook 1 minute. Remove from heat; pour glaze into a large bowl.

    Preheat broiler. Add chicken to glaze; toss well to coat. Place chicken mixture on a jelly roll pan; broil 5 minutes or until browned, stirring twice. Sprinkle with sesame seeds, if desired.