Honey-Ginger Chicken Bites

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.

Preheat broiler.

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"