Honey Ginger Chicken

This is a recipe I modified from one I found on line by Cooking Light. The original recipe calls for chicken thighs, but I prefer chicken breast. I like to serve them as appetizers or they are fabulous in an asian inspired salad with mandarin oranges.

Course Appetizer, Salad

Cuisine Asian

Keyword Appetizer, Chicken, Ginger, Honey

Ingredients

Marinade

⅔ cup raw honey
2 tbsp minced peeled fresh ginger
2 tbsp freshly squeezed lemon juice
2 tbsp cider vinegar
2 tbsp soy sauce
2 tsp dark sesame oil
1 tsp orange zest freshly grated
1 tsp Worcestershire sauce
4 cloves garlic minced

Chicken

1 lbs boneless skinless chicken breast or tenders cut into bite-sized pieces
Cooking spray
1 tsp kosher salt
¼ tsp freshly ground black pepper
2 tsp cornstarch
2 tsp water
2 tsp sesamed seeds optional

Instructions

In a large zip-lock bag, combine all the ingredients for the marinade and mix well.
Add the chicken and seal. Massage the marinade into the chicken and then refrigerate for at least 4 hours or overnight, turning occasionally.
Preheat oven to 425°F.
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 for 15-20 minutes, (170° F internal temperature), stirring once.
While chicken is cooking, strain marinade through a sieve into a bowl; discard solids. Place marinade in a saucepan and bring to a boil. Cook 3 minutes, skimming solids from surface.
Whisk together cornstarch and water in a small bowl and add to pan, stirring constantly until glaze thickens, (about 1 minute).
Remove from heat and pour glaze into a large bowl.
Preheat broiler
Add chicken to glaze and toss to coat. Put glazed chicken onto a pan and place under the broiler until browned, being careful not to burn or dry the chicken out.
Sprinkle with sesame seeds and serve.