asian glazed drumsticks

If you’re in the mood for take-out but would rather stay in give this recipe a try. It’s mouth-watering and hits the spot. Serve with Asian Cabbage Salad and steamed rice.
 

asian glazed drumsticks (my friend Annie found this at skinnytaste.com)

8 medium chicken drumsticks, skin removed

1 cup water

1 tbsp Sriracha hot sauce, also known as “rooster sauce”(more or less to taste)

1/2 cup balsamic vinegar

1/2 cup soy sauce

4 teaspoons agave nectar (or sugar)

3 cloves garlic

1 teaspoon ginger, grated

2 tablespoons chives or scallions, chopped

1 teaspoon sesame seeds

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.

What I have to say- This chicken is absolutely terrific. It’s freezes remarkably well, too. Just thaw and reheat on the stove then toss some sesame seeds and fresh green onion on top.