here's another version:
You can make this recipe with boneless, skinless chicken thighs instead. Just increase the cooking time by 10-15 minutes.
1/2 cup balsamic vinegar
1/2 cup low sodium soy sauce
1/2 cup sugar
2 garlic cloves
1 Tbsp. grated fresh ginger root
1/8 tsp. pepper
3-4 lbs. boneless chicken pieces
Combine all ingredients except chicken in shallow baking dish, stirring until sugar dissolves. Add chicken and turn to coat well. Cover dish and refrigerate 24 hours.
When ready to prepare, transfer chicken and marinade to a large heavy nonstick skillet.
Bring to boil over medium heat. Reduce heat to low, cover, and simmer 15 minutes, stirring each piece occasionally. Check breasts for doneness (180 degrees F on an instant read thermometer) and remove to a shallow pan as they test done. Cover with foil and place in warm oven to keep warm.
Increase skillet heat to medium and cook remaining marinade until syrupy, stirring constantly, about 8-10 minutes. Return chicken to skillet, coat with the sauce, and serve immediately - with lots of hot cooked rice! Serves 8
Sticky Sesame Chicken
1/2 cup honey
1/4 cup soy sauce
1 tablespoon fresh lemon juice
1/2 cup sesame seeds
2 pounds boneless chicken thighs or breasts
1. Preheat the oven to 350 degrees F (175 degrees C). Grease 13 X 9-inch baking pan; set aside.
2. In a medium bowl, stir together the honey, soy sauce, lemon juice and sesame seeds. Dip the pieces of chicken into sauce to coat, then place in prepared baking dish.
3. Bake in preheated oven about 45 minutes, until chicken is cooked through and sauce is caramelized.