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BITES - CHICKEN - Honey-Ginger Chicken Bites
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| 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. 12 servings (serving size: about 1 1/2 ounces) 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) |
directions
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°.
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° 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.
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