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8 medium chicken drumsticks, skin removed
Pam spray oil
1 cup water
1 tbsp Sriracha hot sauce (Teri used 1 and half tsp)
1/2 cup balsamic vinegar
1/2 cup soy sauce
4 tsp sugar or agave nectar (Teri used brown sugar)
3 cloves garlic (minced)
1 tsp ground ginger
2 tbsp chives or scallions, chopped
1 tsp sesame seeds (Teri omitted these)
In a large heavy 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 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.
Makes 4 servings
213 calories
4.7 grams of fat
5 weight watchers points
Pam spray oil
1 cup water
1 tbsp Sriracha hot sauce (Teri used 1 and half tsp)
1/2 cup balsamic vinegar
1/2 cup soy sauce
4 tsp sugar or agave nectar (Teri used brown sugar)
3 cloves garlic (minced)
1 tsp ground ginger
2 tbsp chives or scallions, chopped
1 tsp sesame seeds (Teri omitted these)
In a large heavy 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 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.
Makes 4 servings
213 calories
4.7 grams of fat
5 weight watchers points
