Look no further for a simple dinner recipe than these tender chicken drumsticks simmered in a sweet and tangy sauce. The acid in the vinegar-based marinade helps the meat retain its moisture and stay juicy. While the recipe uses balsamic vinegar, some other acids to try include citrus juice (think: lemon, lime, orange) and white vinegar.
Asian Glazed Chicken Drumsticks
Ingredients
- 8 medium chicken drumsticks
- 1 cup water
- 1 tablespoon Sriracha hot sauce
- 1/3 cup balsamic vinegar
- 1/3 cup reduced-sodium soy sauce
- 2 teaspoons honey
- 3 cloves garlic, crushed
- 1 teaspoon fresh, grated ginger
- 2 tablespoons chopped green onion
- 1 teaspoon sesame seeds (optional)
Directions
Heat a large pan over medium-high heat then spray the pan with cooking oil spray.
In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil. Add water, Sriracha, vinegar, soy sauce, honey, garlic and ginger. Cook until liquid boils then reduce the heat to low and allow it to simmer, covered, for 20 minutes.
Then, take off the cover and allow the liquid to continue simmering for 10 minutes until the sauce becomes thick. Flip the chicken drumsticks as needed and lower the heat as needed to prevent the sauce from burning.
Sprinkle with green onion and sesame seeds (optional) and serve.
Nutrition Information
Serves: 4 | Serving Size: 2 drumsticks
Per serving: Calories: 252; Total Fat: 11g; Saturated Fat: 3g; Monounsaturated Fat: 4g; Cholesterol: 88mg; Sodium: 824mg; Carbohydrate: 10g; Dietary Fiber: 0g; Sugar: 9g; Protein: 27g
Nutrition Bonus: Potassium: 229mg; Iron: 8%; Vitamin A: 2%; Vitamin C: 5%; Calcium: 0%
Stephanie O’Dea made a New Year’s Resolution to use her slow cooker every single day in 2008 and write about it online. This simple idea resulted in a highly-trafficked website and four books, one of which spent six weeks on the New York Times best sellers list. See more from Stephanie O’Dea at Grokker.
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