Asian and Asian-inspired cooking is an almost weekly happening at the Greene House. We love the complexity of flavors that can come out of some basic staple ingredients that we always keep on hand — especially when sriracha is involved.
This Asian-inspired chicken dish courtesy of Gina at SkinnyTaste.com satisfies our taste buds, waistlines, and budget. And it’s simple and quick enough to make for a busy weeknight dinner. We opted to just go with sugar instead of the agave nectar, and Jeff decided to season the chicken with a dry Thai seasoning blend before browning. These Asian Glazed Drumsticks pair nicely with our Steamed Asian Sesame Squash, Asian Grilled Asparagus, Thai Green Beans in Peanut Sauce, Sunomono, or Cellophane Noodle Salad.
Asian Glazed Drumsticks
Weight Watchers Info: 5 PointsPlus per serving (2 drumsticks)
Ingredients
- 8 medium chicken drumsticks, skin removed
- olive oil spray
- Dry Asian seasoning of choice (we use Thai, or Five Spice)
- 1 cup water
- 1 tbsp Sriracha hot sauce (more or less to taste--we used two)
- ½ cup balsamic vinegar
- ½ cup soy sauce
- 4 tsp sugar
- 3 cloves garlic, crushed (we used 4)
- 1 tsp ginger, grated
- 2 tbsp chives or scallions, chopped
- 1 tsp sesame seeds
Instructions
- Sprinkle chicken with Asian seasoning.
- In a 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, rolling chicken at least once.
- 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.
