Honey-Ginger Chicken Bites

2		Ingredients
2/3  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,s minced
1-1/4  lb.		skinless, boneless chicken thighs, cut into bite-sized pieces (about 16 thighs)
1		Cooking spray
1  teaspoon		salt
1/4  teaspoon		black pepper
2  teaspoons		cornstarch
2  teaspoons		water
2  teaspoons		sesame seeds, toasted (optional)

Tip: Click on the ingredient links to learn the nutritional information for all the Honey-Ginger Chicken Bites ingredients. The serving size for any ingredient in Honey-Ginger Chicken Bites may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

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.

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.