1 tablespoon 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 teaspoon sugar
3 cloves garlic, crushed
1 teaspoon ginger, grated
2 tablespoon chives or scallions, chopped
1 teaspoon sesame seeds
In a heavy large skillet pan, 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.