Servings: 4 • Serving Size: 2 drumsticks •Old Points: 5 pts •Points+: 5 pts
Calories: 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.