Wednesday, February 23, 2011

Skinnytaste's Asian Glazed Drumsticks!  What a simple, but absolutely tasty recipe with just a few simple ingredients.  The chicken was so incredibly tender.  I made steamed broccoli with a splash of s&p and garlic powder.  This glaze would even be delicious on wings or as a dipping sauce for an asian inspired app.  This recipe reminded me of one of my favorite Chinese food dishes, General Tso's Chicken, but a much healthier option.  Next time (because we already announced that this made it's way into our recipe rotation) we make this, I will definitely make a brown rice as a side dish in addition to steamed veggies.  

The house still has the delicious aroma wafting throughout the house and now, a few hours after dinner, it's making me hungry & my mouth water for lunch tomorrow.

Asian Glazed Drumsticks
Gina's Weight Watcher Recipes 
Servings: 4 • Serving Size: 2 drumsticks  Points: 5 ww pts
Calories: 213 • Fat: 4.7 g  Protein: 27.5 g  Carb: 12.7 g  Fiber: 0.4 g  

  • 8 medium chicken drumsticks, skin removed
  • Pam spray oil
  • 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
  • 1 tsp ginger, grated
  • 2 tbsp chives or scallions, chopped
  • 1 tsp 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.

Naked Chicken!

All glazed up!

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