- 2/3 cup honey
- 2 tablespoons minced peeled fresh ginger
- 2 tablespoons fresh lemon juice
- 2 tablespoons rice wine vinegar
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons olive oil
- 2 tablespoons of orange juice
- 1 teaspoon Worcestershire sauce
- 4 garlic cloves, minced
- 2 boneless, skinless, chicken breasts
- 2 teaspoons cornstarch
- 2 teaspoons water
- sesame seeds
First I made a marinade with the first nine ingredients. Brandon cut the chicken into bite-sized pieces (or should I say *nuggets*?) and then added them to the marinade. The chicken marinaded in the fridge for about 30 minutes while I tried to whoop Brandon’s *(&%@(W&%^(*^& at Wheel of Fortune.
I read on the bag of Jasmine rice that you’re supposed to rinse the rice in water several times. Ummm what is that!? Apparently you need to rinse off residue from the milling process. Hmm. The only colander he had was one with holes that were way bigger than the rice. I panicked/whined/moaned to B that it wasn’t going to come out right because we couldn’t rinse it. His man response was to initially ignore me, forgetting that I am quite persistent. Then Boy Genius (clearly Mom Genius’ son) told me to poke tiny holes in a ziploc bag and rinse the rice in it. Wow.
When the chicken was done marinading, I used a slotted spoon to remove the chicken from the bag to cook for about 15-20 minutes at 425*.
While the chicken was cooking, I used the rest of the marinade to make a glaze. I put the marinade in the pan and brought it to a slow boil. In a cup, I mixed the cornstarch with the water, and then added that to the marinade to thicken it.
After a couple minutes, it thickened perfectly! I took the chicken out and drizzled the glaze over it, topped it with sesame seeds, then roasted it for just another minute or two.
Finally, I plopped the nuggets over the warm jasmine rice (that came out perfectly by the way) and we ate! The chicken was soooo good. I highly recommend this recipe!