Honey Ginger Chicken Bites

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.

• Ready In: 24 hrs 25 mins
• Serves: 4

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.