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Asian Glazed Chicken
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| 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, chopped |
| scallions, alternative | |
| 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.
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