REV: Honey-Ginger Chicken Bites CL 3/03

[greysangel]

YAY!!!!! Two very huge thumbs up...like a 9 point something out of 10 :cool: The marinade is delicious! I wanted to do this as a dinner serving instead of an appetizer serving. I halved the marinade and used 3 chicken breast halves instead of thighs. With the changes, it comes to 6pts per serving. It was sweet and gingery and wonderful. Next time I would add some green onions and serve it over brown rice with sugar snaps or other yummy veggie.

JeAnne

[valchemist]

thanks for the review. it sounded great to me, too. I was thinking of trying to make it a main dish, too, but I didn't know if it would be too sweet to be a main dish. Glad to know it worked out. Thanks for the suggestions.

Val

[claire797]

Glad to hear these are good. We're having an appetizer themed supper club so I have a feeling I'll be making them.

[wallingjan1]

These looked great but I couldn't imagine when I'd make little chicken appetizers. Great idea with the main dish thought- duh! I must be overworked lately. Now I can add this to my to try list.

Thanks, Pam

[RunnerKim]

I'm having an appetizer-themed supper club this month too and this recipe jumped out at me. I wondered if this needed to be eaten right away or if it was okay cold?

Kim

[helios7]

I just wanted to add my 2 cents to the Honey Ginger Chicken bite reviews.

Being veggie, I used this recipe and made it with tofu. It came out pretty well, although skip the broiling step. They were looking so tasty, but then my boyfriend broiled them and the coating burned.

But... we want to try it again with seitan. We both think that the chewy texture of seitan (especially chicken style) would really make this a delightful veggie meal.

[valchemist]

These were really yummy!

I made these exactly as written* even though we were having it as a main dish. In other words, I didn't do the whole chicken breasts, I chopped the chicken up into bite sized pieces. That way, there was more surface area for the yummy sauce to cover. Plus there was more surface area to be browned under the broiler. I wouldn't skip the broiling step. it kind of caramelizes the edges of the chicken -- that makes them extra special.

I served them with brown texmati rice and with a spicy broccoli side dish from Martha Stewart's latest issue of that Food magazine/booklet thing.

Val

p.s. oh yeah. I prepared the chicken ahead of time up until the broiling part. then I put them in the fridge until it was time for dinner. I broiled them when I was ready to serve them. to answer kim's question, I think they'd be better warm, but I am sure they would be good cold, too.

*p.p.s. oops, editing, I lied. I used chicken breasts, not thighs.

[Leonard]

Val: What did you think of Martha's Spicy Broccoli?? I also subsribe to "Everyday Food". I made the Buttermilk oven baked Chicken. I was very good, although the cooking time was way off. I used chicken drumsticks and they took much longer to cook than the recipe indicated but they were good!

[valchemist]

Patti,

I liked the broccoli, but I used balsamic vinegar (she didn't specify which kind to use and I like balsamic) and that was a little overpowering. If I made it again, I think I would just leave out the vinegar altogether. I think it would have been great with no vinegar.

Val

p.s. I just got a free issue to the magazine and then decided not to subscribe (due to finanaces). but I am reconsidering because I really do like it a lot.

[valchemist]

by the way, here is the recipe...


* Exported from MasterCook *

Honey-Ginger Chicken Bites

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Appetizers Main Dishes


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 c honey
2 tbsps minced ginger
2 tbsps fresh lemon juice
2 tbsps cider vinegar
2 tbsps low sodium soy sauce
2 tsps dark sesame oil
1 tsp grated orange peel
1 tsp worcestershire sauce
4 garlic cloves -- minced
1 1/4 lbs skinless boneless chicken thighs -- cut into bite sized pieces, about 16 thighs
1 tsp salt
1/4 tsp pepper
2 tsps cornstarch
2 tsps water
2 tsps sesame seeds -- toasted

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. stirring twice.. Sprinkle with sesame seeds.

Source:
"Cooking Light, March 2003"



NOTES : 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.

yield 12 servings (serving size 1 1/2 oz):
179 calories (22% fat), 4.4g fat, 01.g fiber

[misstapioca]

fantastic recipe! Kind of a cross between sesame chicken and honey garlic chicken wings. I used the chopped chicken thighs as directed and served it alongside some brown rice for a main course entree. The garlic flavor was really prominent.( unless the garlic I bought this last time is just really really potent) I loved the chewy and sticky texture of the end product.

[Vicanddi]

I made these for dinner last night, as an entree instead of an app. I used thighs, and cut them into bite-sized pieces, and just served it over rice. I sprinkled sesame seeds on top of the chicken at the end of broiling. I really liked the glaze; very yummy! I will make this again, but use whole breasts next time.

I served this with the orange-glazed carrots and onions. I liked this dish, it is different, and the flavor reminds me of carrots cooked with a pot roast, which is a good thing. However,it does take about 40 minutes to cook, and it's actually classified as a quick & easy recipe! :eek: Not my definition of quick! All in all, a really good meal!

[Lynn B]

Cruising through some old threads and ran across this one... I'll bet those Honey-Ginger Chicken Bites would be great with shrimp, too! I don't know how I missed that recipe first time around :rolleyes: probably never thought past "appetizers"... thanks JeAnne for the "dinner" suggestion!) I really MUST work on thinking outside the box... ! ;)

Lynn

[mrswaz]

Today I'm bumping an old thread, because I finally got around to making these last night, and they were so good!!! I used half chicken breast/half thighs, and the thigh bites were so much better, next time I will use just thighs. I served as an entree over rice, and it was perfect with some scallion thrown in for color and flavor. My only change next time will be to eliminate the orange peel. I don't think it contributed anything good to the chicken.

[sadie]

I served them with a spicy broccoli side dish from Martha Stewart's latest issue of that Food magazine/booklet thing.Hi Val, If it's not too much trouble, could you post the broccoli recipe? Thanks. Sadie

[Julzer]

I remember this recipe b/c it was the first time I had cooked with ginger. ;) We really liked them and I have since forgotten about them. Thanks for resurrecting this thread. I'll have to put them on the rotation.

[lindrusso]

I'm glad this got bumped up. I recently put these into my online CL cookbook, but haven't tried them yet. I came here wondering what to cook for dinners this week and I think these will be on the list.

I checked your blog, Erika, and now I really can't wait to try them! :)