Ingredients
1/3
cup honey
1/3
cup chili sauce
4
teaspoons soy sauce
2
teaspoons Frank’s™ RedHot™ Original cayenne pepper sauce
1
teaspoon cider vinegar
1/8
teaspoon ground ginger
1/8
teaspoon ground cumin
4
boneless skinless chicken breasts (1 lb), each cut crosswise into 1/2-inch-wide strips
1/2
cup blue cheese dressing
1/4
cup sour cream
2
tablespoons chopped fresh parsley
2
tablespoons crumbled blue cheese, if desired
Preparation
In medium bowl, mix all chicken ingredients except chicken. Add chicken; toss to coat well. Cover; refrigerate at least 30 minutes to marinate.
Meanwhile, in small bowl, mix dressing and sour cream until well blended. Refrigerate until serving time.
Heat 12-inch nonstick skillet over medium-high heat. With slotted spoon, remove chicken from marinade; reserve marinade. Add chicken to skillet; cook and stir 4 minutes. Add reserved marinade; cook over medium-high heat 6 to 7 minutes, stirring occasionally, until sauce thickens and chicken is no longer pink in center.
Spoon dipping sauce into small serving bowl; sprinkle with parsley and blue cheese. Place bowl on serving platter; arrange warm chicken around bowl. Serve with cocktail toothpicks.
