With Superbowl right around the corner, impress your friends with this special treat! Taste the sesame and garlic in this Sesame Chicken appetizer with fruity hints of peach, apricot and orange. You can make them mild or as hot as you like them. I gave an option of drummettes or boneless chicken. I love my chicken wings on the bone but my daughter is a fan of boneless chicken, so I made both. And now you can cater to your guests as well. This is perfect for those times you don’t want to spend countless hours in the kitchen. I’ve made this recipe for friends and they literally beg me to make it for them again so now my friends, here you have it… anytime you want them.
******* NEW with Nutritional Facts *******
Prep time: 15 minutes
Cooking time: 40 minutes
Boneless/Skinless Chicken ThighsYield: 8 servings (40 pieces total – 5 per serving)
PointsPlus Value: 4
Calories 156 / Fat 2.1 g / Fiber 1.0 g / Protein 10.3 g / Carbohydrates 22.1 g
Yield: 8 servings (24 drummettes total – 3 per serving)
PointsPlus Value: 4
Calories 149.04/ Fat 3.7g / Fiber 1.0 g / Protein 5.2 g / Carbohydrates 22.1 g
3 pounds of chicken Drummettes OR
2.5 pounds of boneless and skinless chicken thighs, cut into bite size pieces
1 cup Iron Chef Sesame Garlic Sauce & Glaze
5 oz. Saucy Susan Peach Apricot
1 cup Orange juice
½ tsp. of red pepper flakes (optional) if you want to make it spicy
Note: Points calculated with marinade only. Left over marinade was not included in points.
In small bowl, combine the garlic glaze, Saucy Susan sauce and orange juice. Place chicken and sauce in large container or quart size storage bags. Mix well making sure all chicken is covered in sauce. Refrigerate 12 to 24 hours. Mix ingredients one time while chicken is marinating. I use a Tupperware container that I can marinate meat in and flip it over without getting my hands or utensils dirty and so the other side marinates.
Preheat oven to 375°. Remove chicken from container or storage bags with tongs and place on cookie sheet sprayed with cooking spray. Bake for 20 minutes, remove from oven and flip chicken over so other side cooks and browns. Cook for another 20 minutes or until chicken is browned. Place the left over sauce used for marinating into a small sauce pan over medium heat and bring to boil. Lower heat to medium low heat and continue to cook for 10 minutes. Remove from heat and place into container to serve with wings.
Remove chicken from oven and place on serving tray garnished with lettuce. Serve with sauce (optional).