Ingredients:
2/3 cup honey
2 tablespoons peeled minced 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 lbs boneless skinless chicken thighs, cut into bite-sized pieces ( about 16 thighs)
cooking spray
1 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons cornstarch
2 teaspoons water
2 teaspoons sesame seeds, toasted (optional)
Directions:
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 425F.
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.
Servings: Serve
Time preparation: 30 min.
Time total: 55 min.