Makes six servings
Ingredients:
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 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
Directions:
In a medium bowl, combine 1/3 cup honey, soy sauce, 1/4 cup 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 two to three minutes. Remove from heat; cool slightly, then puree 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.
