Wednesday, January 18, 2012

Asian Glazed Chicken

This is another great recipe from Skinny Taste.  It's that time of the year and everyone is trying to lose weight, myself included.  There's no time like the present to start so that's what I'm doing.

This recipe was seriously good.  Mr. T asked me to put it on the menu rotation.  I didn't use drumsticks because we didn't have them.

Asian Glazed Drumsticks:
(Skinny Taste- 5pp+, 4 servings)

8 medium chicken breasts
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 teaspoons agave nectar
3 cloves garlic, crushed
1 teaspoon ginger, grated
2 tablespoons chives or scallions, chopped
1 teaspoon sesame seeds

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.

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