It’s all in the sauce ~ Asian glazed chicken

Asian-Glazed-Drumsticks Gina

Borrowed from Skinny Taste Picture source

Wowza! is a word that comes to mind after making and eating this meal!

I had to borrow this picture from Skinny taste for 2 3 reasons:

1. I live in a new kitchen with terrible lighting

2. Gina’s picture displays this meal perfectly

3. One more ~ I live in a kitchen with terrible lighting!

So with all that, I will say again this meal was amazing.

I made the Broccoli with it that you see in the background with some rice on the side.

It is seriously simple!

The best part is we were done with dinner and kitchen cleaned by 7:30! Woohoo!

Here is what you need:

{Printable Link – from original source}

  • 8 skinless drumsticks (I’ve heard that boneless, skinless thighs work great also)
  • olive oil spray 
  • 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

Directions:

  1. In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil.
  2. Add water, balsamic, soy sauce, agave, garlic, ginger, hot sauce and cook on high until liquid comes to a boil.
  3. Reduce heat to low and simmer, covered for about 20 minutes.
  4. 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)
  5. Transfer chicken to a platter and pour glaze on top.
  6. Top with chives and sesame seeds and serve.

I served it with Roasted Broccoli w/ smashed garlic! YUM!

In total this meal cost me a whooping 4 points!

Both of these recipes come directly from www.skinnytaste.com. Enjoy!

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