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TROPICAL CHICKEN BITES with ORANGE MARMALADE DIPPING SAUCE

2 pounds boneless, skinless chicken breast, cut into bite size cubes
1 1/2 cups chopped cashews
1/3 cup cornstarch
1/2 cup sesame seeds

MARINADE
1/4 cup cream sherry
1/4 cup Bragg’s liquid aminos
1 tablespoon sesame oil
6 ounces pineapple juice
Zest and Juice of 1 LARGE lime
Zest and Juice of 1 LARGE lemon
2 cloves garlic, minced

• Whisk together the sherry, liquid aminos, sesame oil, pineapple juice, lemon and lime juice.
• Add lemon zest, lime zest and garlic.
• Stir in chicken cubes, tossing to coat.
• Cover and refrigerate for at least 2 hours.

• Preheat oven to 375°.
• Cover baking sheet with foil and spray with non-stick cooking spray.
• Add chopped cashews, cornstarch and sesame seeds to food processor and process until the mixture resembles small pebbles. Transfer to a shallow bowl.
• Drain chicken, reserving marinade.
• Dredge chicken cubes in cashew mixture to coat evenly.
• Place cubes on baking sheet.
• Drizzle with reserved marinade.
• Bake 10 minutes until chicken is cooked through.
• Serve over mashed potatoes, rice, pasta or with roasted veggies.

SAUCE
16 ounces orange marmalade
1/4 cup creamy horseradish
4 tablespoons chopped cilantro

• In a saucepan heat the marmalade JUST until melted.
• Stir in horseradish and cilantro.
• Toss with chicken pieces and serve immediately

NOTE: You can also make this with chicken tenders, but we like having the sauce coat all the small pieces 😀