Honey Ginger Chicken Bites

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: For nutritional information on all the ingredients in Honey Ginger Chicken Bites just click on each ingredient name. Then adjust the serving size for any Honey Ginger Chicken Bites ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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.