Boneless Buffalo Chicken Appetizer

CHICKEN:
1/3 cup honey
1/3 cup chili sauce
4 teaspoons soy sauce
2 teaspoons hot pepper sauce
1 teaspoon cider vinegar
1/8 teaspoon ground ginger
1/8 teaspoon cumin
4 boneless skinless chicken breast halves cut crosswise into 1/2" wide strips

SAUCE:
1/2 cup blue cheese salad dressing
1/4 cup sour cream
2 tablespoons chopped fresh parsley
2 tablespoons crumbled blue cheese, if desired

In medium bowl, combine all chicken ingredients except for chicken; mix well. Add chicken and toss to coat well. Cover and refrigerate for at least 30 minutes to marinate. Meanwhile, in small bowl, combine salad dressing and sour cream; mix well. Refrigerate until serving time. Heat large nonstick skillet over medium high heat until hot. 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 for 6-7 minutes or until sauce thickens and chicken is no longer pink, stirring occasionally. 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.

12 Servings.