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.

David Bonom
Recipe by Cooking Light March 2003

Gallery

Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • 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.

Nutrition Facts

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.