Asian Glazed Chicken
- Number of Servings: 4
Ingredients
- 4 chicken legs, skin removed- 4 chicken thighs, skin removed- olive oil spray- 1 cup water- 1 tbsp hot sauce- 1/2 cup balsamic vinegar- 1/2 cup reduced sodium soy sauce- 4 tsp agave nectar- 3 cloves of garlic, minced- 1/4 tsp ground ginger- 2 tbsp scallions- 1 tsp sesame seeds
1. Remove skin from chicken.
2. In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil.
3. Add water, balsamic, soy sauce, agave, garlic, ginger, hot sauce and cook on high until liquid comes to a boil.
4. Reduce heat to low and simmer, covered for about 20 minutes.
5. 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)
6. Transfer chicken to a platter and pour glaze on top. Top with chives and sesame seeds and serve.
Serving Size: Makes 4 servings, one leg and one thigh each
Number of Servings: 4
Recipe submitted by SparkPeople user TENGELS82.
2. In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil.
3. Add water, balsamic, soy sauce, agave, garlic, ginger, hot sauce and cook on high until liquid comes to a boil.
4. Reduce heat to low and simmer, covered for about 20 minutes.
5. 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)
6. Transfer chicken to a platter and pour glaze on top. Top with chives and sesame seeds and serve.
Serving Size: Makes 4 servings, one leg and one thigh each
Number of Servings: 4
Recipe submitted by SparkPeople user TENGELS82.
Nutritional Info Amount Per Serving
- Calories: 302.0
- Total Fat: 8.0 g
- Cholesterol: 160.7 mg
- Sodium: 1,487.1 mg
- Total Carbs: 12.5 g
- Dietary Fiber: 0.6 g
- Protein: 41.9 g
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