Source: Skinnytaste dot com
Servings: 4 • Serving Size: 2 pieces • Old Points: 5 pts • Points+: 5 ptsCalories: 213 • Fat: 4.7 g • Protein: 27.5 g • Carb: 12.7 g • Fiber: 0.4 g
Total time: 30 minutes
Ingredients:
8 boneless skinless chicken thighs - about 2 lbs
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 sugar
3 cloves garlic, crushed
1 tsp ginger, grated
2 tbsp chives or scallions, chopped
1 tsp sesame seeds
Directions:
1. In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil.
2. 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.
3. 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.
Verdict:
This was really good. Dave said it was a little salty, but Allison and I thought it was yummy. Maybe next time i'd cut down on the soy sauce a litte - but probably not. This makes enough glaze to even use 10-12 thighs if you want leftovers. And bonus, it used all stuff I already had in the pantry, all I had to do was buy the chicken.
