1/3 cup honey
2 T. minced peeled fresh ginger
2 T. fresh lemon juice
2 T. cider vinegar
2 T. low-sodium soy sauce
1 tsp. dark sesame oil
1 tsp. grated orange rind
1 tsp. Worcestershire sauce
4 garlic cloves, minced
12oz. Chicken Breast, cut into bite size pieces
Cooking spray
1/2 tsp. salt
1/4 tsp/ black pepper
2 tsp. cornstarch
2 tsp. water
2 tsp. sesame seeds, toasted (optional)

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 degrees. Remove chicken from bag, reserving marinade. Arrange chicken in a single layer on the rack of a broiler pan coated with cooking spray (spray the catch-pan too, helps with clean up). Sprinkle chicken with salt and pepper. Bake at 425 degrees for about 15 minutes, stirring once. (Actual cooking time will depend on the size and shape of your chicken. Don’t overcook, or it will be dry and stringy) 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, constantly 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 pan (if you want to use the same broiler pan, put down some foil under the chicken or rinse and use the catch pan part only, you don’t WANT the glaze to drop away); broil 5 minutes or until browned, stirring twice. Sprinkle with sesame seeds, if desired.

Yield: 4 Servings
Serving Size: 3oz. Chicken

Calories: 192
Fat: 3.3g
Fiber: 0g

Note: This is not a quick recipe. With the switching of pans and such, it can be a pain if you are trying to get a meal on the table fast. Also, clean up can be a real mess. I am liberal with my use of cooking spray in the catch pan of the broiler pan, and I use a non-stick aluminum foil (Reynold’s Wrap Release, I think it’s called) to line the second pan when the chicken goes back in the oven.

This is great with some sticky white rice (maybe with some fresh chopped scallions stirred in) and a hot vegetable (I like asparagus tossed with a tiny bit of sesame oil).