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.
(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.