Asian Glazed Drumsticksfrom Skinny Taste
8 medium chicken drumsticks, skin removed
cooking spray (I use an olive oil mister)
1 cup water
1 tbsp Sriracha
1/2 cup balsamic vinegar
1/2 cup soy sauce
4 tsp agave nectar (used sugar)
3 cloves garlic
1 tsp ginger, grated (used 1 1/2 tsp)
2 tbsp chives or scallions, chopped
1 tsp sesame seeds
Spray large saute pan with oil and heat. Brown chicken on both sides, about two minutes each.
In a separate bowl, combine water, balsamic, Sriracha, sugar, garlic, and ginger. After chicken has browned, pour this mixture into pan with the chicken. Bring to a boil, then reduce heat to low and simmer, covered, for about 20 minutes. Remove the cover and bring the liquid back to a boil. Reduce sauce until it has formed a thick glaze (but watch out so it doesn't burn!). My chicken was falling off the bone, so I removed the chicken and reduced the sauce by itself after about ten minutes. My sauce took about 25 minutes to reduce to a medium thick glaze.
Drizzle glaze on top of drumsticks and garnish with sesame seeds and scallions.
Nutrition Info: (2 drumsticks plus sauce)
Calories: 180; Fat: 3.5; Protein: 23.5; Carbs: 9