Even though I'm overweight, I'm really not in love with food. Probably because my palette hasn't been expanded. But I'm getting older and I need to eat outside my box more.
The basic meal works for me right now, but I want to be able to cook delicious healthy meals for my family when the time comes to do so. So why not start creating them now??? I need to put some recipes in my repertoire!
So tonight I'm making Asian Glazed Chicken. Doesn't this look yummy?
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
• olive oil spray (I used my Misto )
• 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
I really don't eat dark meat at all UNLESS it's baked and picked off the bone (silly, I know) So I bought a rotisserie chicken yesterday and will cut it up into pieces and then put the glaze on top of that.
I couldn't find Sriracha hot sauce. I wonder if I can use Louisiana instead or just nix it all together. Will that mess up my recipe? I'll check to see if Wal-Mart sells it in the store (they do online). If not...guess I'll wing it.
This was not an inexpensive meal. The sesame seeds and balsamic vinegar were 4 bucks a piece. I'm going to need to find some more recipes that use those items so I can get a return on my investment. I'm just sayin.....
Brown rice and steamed broccoli served on the side.
Wish me luck!
So I didn't go looking for the right hot sauce so I used Louisiana brand. Also, my balsamic vinegar was "white wine". And who knew 3 cloves of garlic wasn't the same as 3 whole garlics (thankfully I googled that before making the recipe)
Verdict: It was just ok. I'm sure it was due to user error. I couldn't find my tablespoon so I used 1/2 teaspoon and doubled. I'm sure that's not a big deal though.
The sauce didn't glaze and stayed liquid-y. I re-read the comments under the blog and it said not enough sugar (which causes it to glaze) and/or I didn't boil it long enough so that the sauce can simmer down. Something like that.
Not sure if I'm a fan of all that soy sauce. It's a strange taste. but since I have all the ingredients, I'll definitely try this one again.