Honey-Ginger Chicken Bites

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

These bite-sized appetizers are steeped in a mixture of garlic, soy sauce, ginger, citrus, and honey. The marinade is then reduced and used to glaze the chicken.

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 (about 16 thighs), cut into bite-sized pieces
• Cooking spray
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 teaspoons cornstarch
• 2 teaspoons water
• 2 teaspoons sesame seeds, toasted (optional)

Directions

1. Combine first 9 ingredients in a large zip-top plastic bag; seal and shake well.
2. Add chicken; seal and toss to coat.
3. Refrigerate at least 2 hours or overnight, turning occasionally.
4. Preheat oven to 425°.
5. Remove chicken from bag, reserving marinade.
6. Arrange chicken in a single layer on rack of a broiler pan coated with cooking spray.
7. Sprinkle chicken with salt and pepper.
8. Bake at 425° for 20 minutes, stirring once.
9. While chicken is cooking; strain marinade through a sieve into a bowl; discard solids.
10. Place marinade in a saucepan; bring to a boil.
11. Cook 3 minutes; skim solids from surface.
12. Combine cornstarch and water in a small bowl; stir with a whisk.
13. Add cornstarch mixture to pan, stirring with a whisk; cook 1 minute.
14. Remove from heat; pour glaze into a large bowl.
15. Preheat broiler.
16. Add chicken to glaze; toss well to coat.
17. Place chicken mixture on a jelly roll pan; broil 5 minutes or until browned, stirring twice.
18. Sprinkle with sesame seeds, if desired.

Yield: 12 servings (serving size: about 1 1/2 ounces)