Recipe By : Cooking Light Magazine
2/3 c honey
2 tbsps minced ginger
2 tbsps fresh lemon juice
2 tbsps cider vinegar
2 tbsps low sodium soy sauce
2 tsps dark sesame oil
1 tsp grated orange peel
1 tsp worcestershire sauce
4 garlic cloves -- minced
1 1/4 lbs skinless boneless chicken thighs -- cut into bite sized pieces, about 16 thighs
1 tsp salt
1/4 tsp pepper
2 tsps cornstarch
2 tsps water
2 tsps sesame seeds -- toasted
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.
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 hrough sieve into a bowl; discard solids. Place marinade in saucepan and bring to a boil. Cook 3 minutes; skim solids from surface.
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.
Add chicken to glaze; toss to coat. Place chicken mixture on a jelly roll pan; broil 5 minutes or until browned, stirring twice.
Sprinkle with sesame seeds.
Source:"Cooking Light, March 2003"