Asian-Glazed Chicken

Asian-Glazed Chicken

Serves 4.

Delicious!  We loved this!  A word of warning, though -- the sauce is strong, so don't just dump it on. 

As you can see, the original recipe calls for drumsticks.  You could easily sub another bone-in chicken, such as thighs, without having to alter the cooking time too much.  I used boneless breasts, because it was what I had on hand, and it worked great, but I had to reduce the cooking time to avoid an overcooked chicken breast.  Remove the chicken after it is cooked through, which occured for me conveniently after the ~20 minutes of simmering.  I kept the chicken warm under tented foil, and then continued to boil the sauce to reduce it.
8 medium chicken drumsticks, skin removed
olive oil spray
1 cup water
1 tbsp Sriracha hot sauce (more or less to taste)
1/2 cup balsamic vinegar
1/2 cup soy sauce
4 tsp agave nectar (or 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, 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 8-10 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 and sesame seeds and serve.