I really love Asian Food.
As I mentioned before, my bro-in-law lived in Thailand for a couple of years and introduced me to some amazing Thai dishes and I have been hooked ever since!
I came across this recipe and knew I wanted to try it . . .
and BONUS! It's a healthy Weight Watchers recipe!
I didn't tell my husband that it was actually GOOD FOR HIM, I just served it for dinner and watched for his reaction.
His exact words:
"This chicken is amazing! I could seriously eat this a couple times a week!"
Mission accomplished. :)
Asian Glazed Chicken Drumsticks
Recipe Source: Skinny Taste
Servings: 4 • Serving Size: 2 drumsticks • Old Points: 5 pts • Points+: 5 ptsCalories: 213 • Fat: 4.7 g • Protein: 27.5 g • Carb: 12.7 g • Fiber: 0.4 g
- 8 medium chicken drumsticks, skin removed
- non-stick cooking spray (I used Pam)
- 1 cup water
- 1 tbsp Sriracha hot sauce*
(more or less to taste- I used about 1/2 Tbsp and it was perfect for me)
- 1/2 cup balsamic vinegar
- 1/2 cup soy sauce
- 4 tsp sugar
- 3 cloves garlic, crushed
- 1 tsp ginger, grated
- 2 tbsp chives or scallions, chopped
- 1 tsp 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, sugar, 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 8-10 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/scallions and sesame seeds and serve. We served it with some rice and broccoli . . . it was delicious!
*Sriracha hot sauce is available at most grocery stores and Wal-Mart. It is a Thai chili sauce with amazing flavor. It cost me about $3 for a huge bottle of it and it is totally worth it. The flavor it adds is so yummy.
Oh, yummy! We loved glazed chicken, so this looks like a fun spin on it!
ReplyDeleteDo you think you could use skinless boneless chicken instead or no?
ReplyDelete@Anonymous- Funny you should ask that because I was just thinking that same thing this morning! The only thing that would change would be the cooking time- I think that you might need to cook them a little bit longer to make sure they are cooked all the way through. Other than that, I see no problems whatsoever!
ReplyDeleteLooks great! Question, does the hot sauce just add flavor or does it make it spicy? Thanks! Look forward to viewing more of your recipes!
ReplyDelete@Lindsey- it definitely adds a little spiciness to the chicken (but in a good way!). I am totally a "heat wimp" and I thought it was the perfect amount of spicy. However, both of my kids thought it was kind of hot and didn't eat much of it.
ReplyDelete@Lindsey- it also adds delicious flavor!! :)
ReplyDeleteQuick question....the recipe directions mention Agave...but it's not listed in the ingredients?? What is that and how much do I need?
ReplyDelete@KrispieKritter- Sorry about that! You can substitute 4 tsp agave for 4 tsp sugar if you want. :)
ReplyDeleteOkay, great...thanks!
ReplyDeleteLooks great! Do you know if the sauce is gluten free? We have two celiacs in my family.
ReplyDeleteFound this off Pinterest and made it tonight. I had pretty much everything for it in my pantry as well. I added a bit of orange zest and juice to it. It was delicious!! My husband was skeptical but went for seconds (and saved the one drumtick left over for lunch tomorrow). Will be added to our meal rotation.
ReplyDeleteMade this for my girlfriend last night, and she LOVED it! The only problem I had was that the sauce didn't reduce down to a 'thick glaze'... even after about 15-17 minutes. What'd I do wrong?
ReplyDeleteI am so sorry! I don't know why it didn't work! Sometimes it does take quite a bit longer to thicken up, but it seems like it would thicken up after more than 15 minutes! I am so sorry!
DeleteThis is a great recipe! The sesame seeds and sriracha add a nice kick to it. The recipe is very close to the Filipino adobo that I'm so used to making.
ReplyDeleteTrying this tonight!!
ReplyDeleteIs this made with the small "chicken wing" drumsticks or the full sized ones?
ReplyDeleteI'd love an answer to Jordan's question (above). When I went shopping (this is the 1st time I'll be making drumsticks), I was the little drumsticks you get if you order chicken wings from a pizza place. At the store, I could only find much bigger ones. The recipe calls for medium-sized ones, so I assume - & really, really hope! - that what I bought is right! My parents are coming on Saturday to celebrate a belated Christmas with our family, so I'll be making pizza & these drumsticks to go with it! I know I can't go wrong with a Six Sisters Recipe; we always love them! Thank you for your help!!
ReplyDeleteYou don't want to use the mini ones which you often get with buffalo wings. Jennie, it sounds like you bought the medium ones so you will be fine.
ReplyDeleteYou were right! It was absolutely perfect... everyone loved them. We love all your recipes, & I can't tell you how often I recommend your site!!! I also had a problem with the glaze, though... even after I removed the chicken & let the sauce boil on high for quite a while, it never thickened. But it tasted DELICIOUS!!! Thank you!
DeleteI gave this a try but the sauce didn't thicken at all, very watery and the balsamic tasted very strong.
ReplyDelete