- 2/3 cup honey
- 2 tablespoons minced ginger
- 2 tablespoons fresh lemon juice
- 2 tablespoons cider vinager
- 2 tablespoons soy sauce
- 2 teaspoons dark sesame oil
- 1 teaspoon grated orange peel
- 1 teaspoon worcestershire sauce
- 4 garlic cloves (minced)
- 1 lb boneless skinless chicken thighs (cut into bite sized pieces)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons cornstarch
- 2 teaspoons water
-2 teaspoons toasted sesame seeds
Combine first 9 ingredients in a ziplock 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 hrough sieve into a bowl; discard solids. Place marinade in saucepan and bring to a boil. Cook 3 minutes; skim solids from surface.
Combine cornstarch and water in a small bowl with a whisk. Add cornstarch mixture to pan, stirring with whisk; cook 1 minute. Remove from heat; pour glaze into a large bowl. Preheat broiler. Add chicken to glaze; toss to coat. Place chicken mixture on a jelly roll pan; broil 5 minutes or until browned. Sprinkle with sesame seeds.