Honey Sesame Chicken Nuggets
|1/3 cup plus 1/2 cups||Beemaid liquid honey, divided|
|1/3 cup||Soy sauce|
|3/4 cup||Rice vinegar, divided|
|1 tablespoon||Ginger, freshly grated|
|1 teaspoon||Onion powder|
|1 1/2 pounds||Boneless, skinless chicken breasts, cut into nuggets|
|3/4 cup||Dried apricots, finely diced|
|Salt and pepper, to taste|
|2/3 cup||Sesame seeds|
In a medium bowl, combine 1/3 cup honey, soy sauce, 1/4 cup rice vinegar, ginger and onion powder. Add chicken; cover and refrigerate to marinate 30 minutes.
To make dipping sauce, in a small saucepan over medium-high heat, bring remaining 1/2 cup honey and 1/2 cup rice vinegar to a boil. Add apricots and return to a boil. Simmer 2 to 3 minutes. Remove from heat; cool slightly, then purée to desired consistency in a blender or food processor. Season with salt and pepper; set aside.
Preheat oven to 375°F. Line a baking sheet with parchment paper. Place sesame seeds in a shallow dish. Coat nuggets with sesame seeds and place on prepared baking sheet. Bake 15 to 20 minutes, or until fully cooked. Serve warm nuggets with Honey Apricot Dipping Sauce.
Source: Recipe Courtesy of The National Honey Board
10 Min Makes 6 servings servings