Honey Ginger Chicken Bites Recipes

HONEY-GINGER BITES

Honey-Ginger Bites image

This comes from the December 2007 edition of Better Homes & Gardens. I have not tried these but looks like a great addition to a cookie tray. Store in an airtight container in layers separated by waxed paper at room temperature for up to 3 days. May freeze up to 3 months. Makes 240 tiny cookies according to the directions. Chill time included in prep time.OOPS Thanks to the first reviewer I corrected the recipe to include the egg. So sorry!

Provided by invictus

Categories Dessert

Time 1h36m

Yield 240 serving(s)

Number Of Ingredients 9

Ingredients

1/3 cup honey
1/4 cup butter
2 cups all-purpose flour
1/4 cup granulated sugar
3 tablespoons crystallized ginger, finely chopped
1/2 teaspoon baking soda
1/4 teaspoon white pepper
1 egg, slighly beaten
powdered sugar, for dusting

Steps:

In small saucepan combine honey and butter; cook and stir over low heat until butter is melted. Remove from heat; pour in large bowl. Cool to room temperature.
In another bowl stir together flour, sugar, ginger, baking soda, and pepper; set aside. Stir egg into honey mixture. Gradually stir or knead in flour mixture. Cover; chill 1 hour or until easy to handle.
Preheat oven to 350 degrees F. Divide dough into 12 portions. On lightly floured surface roll each portion into 10-inch rope. Cut ropes in 1/2-inch pieces; place 1/2 inch apart in ungreased shallow baking pan.
Bake 6 to 8 minutes or until tops are lightly browned. Cool on paper towels. Roll in powdered sugar. Makes 240 tiny cookies (40 servings, 6 cookies per serving).
Store in airtight container in layers separated by waxed paper at room temperature up to 3 days. Freeze up to 3 months.

Nutrition Facts : Calories 8, Fat 0.2, SaturatedFat 0.1, Cholesterol 1.4, Sodium 4.3, Carbohydrate 1.4, Sugar 0.6, Protein 0.1

HONEY GINGER CHICKEN BITES

Honey Ginger Chicken Bites image

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. Originally from a local paper food section on cooking light. You may substitute boneless, skinless chicken breasts for the thighs and you may want to add some red pepper flakes or hot sauce if you like your food spicy! Prep time does not include marinating time.

Provided by Leslie in Texas

Categories Chicken

Time 55m

Yield 12 appetizer servings, 12 serving(s)

Number Of Ingredients 16

Ingredients

2/3 cup honey
2 tablespoons peeled minced 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, minced
1 1/4 lbs boneless skinless chicken thighs, cut into bite-sized pieces (about 16 thighs)
cooking spray
1 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons cornstarch
2 teaspoons water
2 teaspoons sesame seeds, toasted (optional)

Steps:

Combine honey, ginger, lemon juice, vinegar, soy sauce, sesame oil, orange rind, Worcestershire sauce and garlic 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 broiling pan coated with cooking spray.
Sprinkle chicken with salt and pepper and bake 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 and cook 3 minutes, skimming 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 and pour glaze into a large bowl.
Preheat broiler.
Add chicken to glaze; toss well to coat.
Place chicken mixture on a jelly-roll pan coated with cooking spray; broil 5 minutes or until browned, stirring twice.
Sprinkle with sesame seeds, if desired.

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