Honey-Ginger Chicken Bites

Name: Honey-Ginger Chicken Bites
Yield: 12 servings (serving size: about 1 1/2 ounces)
Ingredients: ⅔ 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 ¼ pounds skinless, boneless chicken thighs, cut into bite-sized pieces (about 16 thighs); Cooking spray; 1 teaspoon salt; ¼ teaspoon black pepper; 2 teaspoons cornstarch; 2 teaspoons water; 2 teaspoons sesame seeds, toasted (optional)

13 Ratings
10 Reviews

These bite-sized appetizers are steeped in a mixture of garlic, soy sauce, ginger, citrus, and honey. The marinade is then reduced and used to glaze the chicken.

By David Bonom

Recipe by Cooking Light March 2003

Gallery

Credit: Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski

Recipe Summary

Yield:

12 servings (serving size: about 1 1/2 ounces)

Nutrition Info

Directions

Step 1
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.

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Step 2
Preheat oven to 425°.
Step 3
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.
Step 4
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.
Step 5
Preheat broiler.
Step 6
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.

Nutrition Facts

Per Serving:

179 calories; calories from fat 22%; fat 4.4g; saturated fat 1g; mono fat 1.4g; poly fat 1.2g; protein 18.2g; carbohydrates 17g; fiber 0.1g; cholesterol 76mg; iron 1.1mg; sodium 430mg; calcium 14mg.

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CReid1

02/12/2014

We thought this was excellent! We diced up chicken breasts instead of thighs and served over rice.

Barbara

01/29/2013

I brought these to a party last weekend. Everyone raved about them.

ChelseyS1

05/17/2012

Delicious dish, but I'm not such a huge fan of ginger. I'd probably use 1 tablespoon of ginger and up the garlic.

cbd127

12/19/2011

We use chicken breasts instead, and serve over rice. Our Favorite Dish.

QuickyChef

05/02/2011

Pretty good, but not great. I think the ginger was a little too strong.

DMoore81

01/06/2011

I love this sauce! The chicken was so good, I forgot it wasn't deep-fried :) I also used it on roasted winter vegetables without the soy sauce, sesame oil and ginger. My'I don't like vegetables' friend ate everything on her plate! Make sure you grate the garlic.

foxegurl266

12/11/2010

Flavors were just very odd and made quite a mess. Definitely line your pans with foil for an easier mess to clean. Served with white rice. Wasn't crazy about this one.

cakeronnimus

06/09/2010

Yummy, we really enjoyed this recipe. I split up the marinade with chicken one night and pork the next. Served with rice and steamed veggies.

KET2394

04/19/2009

I made this with breasts instead of thighs to reduce the fat and did not marinate the chicken very long at all (last minute recipe choice), but that did not detract from the taste. I skewered them for ease in serving. Otherwise prepared as directed. They are sweet, but very tasty, and could easily be served as a meal with rice and veggies.

Cybill

11/29/2008

Fantastic dish... serve it over rice for a quick and easy kid friendly meal.

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