Bacon Wrapped Ginger Soy Chicken Recipes

GINGER CHICKEN BACON WRAPS

Steps:

• Cut chicken into 24 bit sized pieces.
• Combine marmalade, soy sauce, ginger and garlic powder in a mixing bowl.
• Add the chicken and marinate for 30 minutes.
• Partially cook the bacon, so that it is still limp, not crisp.
• Cut slices in half.
• Drain marinade from the chicken pieces.
• Wrap bacon strip around 1 chicken chunk and 1/2 water chestnut, securing with a wooden pick.
• Place on broiler pan.
• Broil for 3 to 5 minutes.
• I always brush them with additional melted marmalade before serving.

CHICKEN-BACON NUGGETS

Steps:

• Cut chicken breasts into 24 1-inch cubes.
• Wrap each chicken cube with bacon and secure with a wooden toothpick.
• Stir together orange marmalade, soy sauce, sesame oil, ground ginger and minced garlic in a shallow dish or large zip-top freezer bag; add chicken nuggets.
• Cover or seal, and chill 2 hours, turning occasionally.
• Coat a rack and broiler pan with cooking spray.
• Place chicken nuggets on rack in broiler pan.
• Bake at 450°F for 10 minutes; turn nuggets and bake 10 more minutes.

BACON WRAPPED CHICKEN BITES

Steps:

• 1. In small saucepan combine soy sauce, water, brown sugar, sriracha, Worcestershire sauce, ginger, ketchup and garlic. Simmer while you prepare the chicken. Set a small amount of sauce off to the side for dipping.
• 2. Preheat oven to 375 degrees. Cover two large cookie sheets with aluminum foil and spray the aluminum foil lightly with nonstick cooking spray.
• 3. Cut chicken into bite size pieces. I like to cut mine into almost mini tender shape. Wrap one slice of bacon around each tender and place seam side down on the cookie sheet. Continue wrapping until all the chicken is wrapped in bacon.
• 4. Bake 20-25 minutes basting every 7-8 minutes with the sauce. Turn broiler on the last 1-2 minutes of cooking. Stay close by when the broiler is on. They cook quickly and are very unpredictable. Rotate the baking sheets in the oven so each one has a chance under the broiler.
• 5. Serve with the extra dipping sauce.
• 6. NOTES Sriracha is hot chili sauce found in the Asian food section of your grocery store. You should add a little at a time till you get it to your taste. I have readers that will add 1/2 teaspoon and think it is hot and I have some that will add 4 teaspoons and think nothing of it. Everyone has different heat tolerances. I use ginger paste in place of the ginger. It is less expensive and its shelf life is a little longer.