Sunday, May 9, 2010

Honey-Ginger Chicken Bites

This is another Cooking Light recipe I found online and decided to give a try last night.  The chicken marinates for 2 hours or overnight, so it is a good make ahead dish.  The cooking time is only about 20 minutes.  The only substitutions I made was to use ground ginger instead of fresh, and seasoned rice vinegar instead of cider vinegar.  We absolutely loved it.  Cooking Light presented this as an appetizer, but I served it as a main dish with sides of scallion brown rice and steamed broccoli.  Enjoy!

Honey-Ginger Chicken Bites
adapted from Cooking Light, March 2003


2/3 cup honey
1 teaspoon ground ginger
2 tablespoons fresh lemon juice
2 tablespoons seasoned rice vinegar
2 tablespoons low-sodium soy sauce
2 teaspoons sesame oil
1 teaspoon grated orange rind
1 teaspoon Worcestershire sauce
4 garlic cloves, minced
1 1/4 lbs skinless, boneless chicken breasts, cut into bite-sized pieces
Cooking Spray
1 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons corn starch
2 teaspoons water
2 teaspoons sesame seeds, toasted (optional)
1 green onion, chopped (optional)


Combine first 9 ingredients in a large plastic bag, seal and shake well. Add chicken pieces, seal and toss to coat. Refrigerate at least 2 hours or overnight, turning occasionally.

Preheat oven to 425 degrees.

Remove chicken from bag, reserving marinade. Spray a baking rack with cooking spray and place on top of a sheet pan. Arrange chicken pieces on the baking rack in a single layer.  Sprinkle chicken with salt and pepper. Bake at 425 degrees for 20 minutes.

While chicken cooks, 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 glass bowl. 

Preheat broiler. Add chicken to glaze; toss to coat. Place chicken on a sheet pan; broil 5 minutes or until brown, stirring twice. To serve, sprinkle with sesame seeds and green onion, if desired.

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