Ingredients: |
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, ( preferably with no added hormones) Cooking spray 1 teaspoon salt 1/4 teaspoon black pepper 2 teaspoons cornstarch 2 teaspoons water 2 teaspoons sesame seeds, toasted (optional)
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Directions: |
Directions:Cut the chicken into bite-sized pieces (about 16 thighs) 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. |