Ingredients
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2/3 cup honey
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2 tablespoons peeled minced fresh ginger
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2 tablespoons fresh lemon juice
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2 tablespoons cider vinegar
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2 tablespoons low sodium soy sauce
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2 teaspoons dark sesame oil
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1 teaspoon grated orange rind
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1 teaspoon Worcestershire sauce
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4 garlic cloves, minced
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1 1/4 lbs boneless skinless chicken thighs, cut into bite-sized pieces (about 16 thighs)
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cooking spray
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1 teaspoon salt
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1/4 teaspoon black pepper
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2 teaspoons cornstarch
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2 teaspoons water
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2 teaspoons sesame seeds, toasted
Instructions
- Combine honey, ginger, lemon juice, vinegar, soy sauce, sesame oil, orange rind, Worcestershire sauce and garlic 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 broiling pan coated with cooking spray.
- Sprinkle chicken with salt and pepper and bake 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 and cook 3 minutes, skimming 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 and pour glaze into a large bowl.
- Preheat broiler.
- Add chicken to glaze; toss well to coat.
- Place chicken mixture on a jelly-roll pan coated with cooking spray; broil 5 minutes or until browned, stirring twice.
- Sprinkle with sesame seeds, if desired.