Honey Sesame Chicken Nuggets

YIELD: 6 servings


1/3 plus 1/2 cups - 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 lbs. - 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.