Friday, August 13, 2010

Asian Glazed Drumsticks

These Asian Glazed Drumsticks are delish.  And this is coming from someone who really doesn't like Asian food, at.all.  I just had to try these after seeing some rave reviews about them on Gina's blog.  They are sensational.  I do think they are a tiny bit spicy but keep in mind I have a very low tolerance for spicy food, so if you like spicy follow the recipe as is, if your a wimp like me, I'd tone down the Sriracha sauce a tad.  Other than that these are wonderful and they look so pretty with the sesame seeds as well.  Something has to be said for food that looks pretty right? 

Servings: 4
Serving Size: 2 drumsticks
Calories: 213
Fat: 4.7 g 
Protein: 27.5 g 
Carb: 12.7 g 
Fiber: 0.4 g
Asian Glazed Drumsticks
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

1.  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 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.

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