Honey Ginger Chicken Bites

By MaryEllen

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 pounds 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)

Preparation

Step 1

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 425F. 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 425F
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. Makes 12 appetizer servings.


CALORIES 179 (22% from fat); FAT 4.4g (sat 1g,mono 1.4g,poly 1.2g); IRON
1.1mg; CHOLESTEROL 76mg; CALCIUM 14mg; CARBOHYDRATE 17g; SODIUM 430mg;
PROTEIN 18.2g; FIBER 0.1g