Asian Glazed Chicken (WW 5pts)
By á-3948
The original recipe called for chicken drumsticks but we don't do bones here so I just used breast and it was GREAT.
- 4
- 20 mins
- 60 mins
Ingredients
- 8 medium chicken drumsticks, skin removed
- olive oil spray (I used my Misto)
- 1 cup water
- 1 tbsp Sriracha hot sauce (more or less to taste)
- 1/2 cup balsamic vinegar
- 1/2 cup soy sauce
- 4 tsp agave nectar (or sugar)
- 3 cloves garlic, crushed
- 1 tsp ginger, grated
- 2 tbsp chives or scallions, chopped
- 1 tsp sesame seeds
- I used breast **
Preparation
Step 1
In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil. Add water, balsamic, soy sauce, agave, garlic, ginger, hot sauce and cook on high until liquid comes to a boil. Reduce heat to low and simmer, covered for about 20 minutes. Remove cover and bring heat to high, allowing sauce to reduce down, about 8-10 minutes, until it becomes a thick glaze, turning chicken occasionally. (Keep an eye on glaze, you don't want it to burn when it start becoming thick) Transfer chicken to a platter and pour glaze on top. Top with chives and sesame seeds and serve.
** I was running behind so I threw this all together as a marinate let it sit for 2 hours and then baked it all **