Asian Glazed Drumsticks (skinny)

Serves 2

8 medium chicken drumsticks, skin removed

olive oil spray 

1 cup water

1 tbsp Sriracha hot sauce

(more or less to taste)

1/3 cup balsamic vinegar

1/3 cup low sodium soy sauce

1 tbsp honey (or sugar)

3 cloves garlic, crushed

1 tsp ginger, grated

2 tbsp chives or scallions, chopped

1 tsp sesame seeds

Directions:

In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil. Add water, balsamic, soy sauce, honey, 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 thick, 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 sauce on top. Top with chives and sesame seeds and serve.

Serving Size: 2. Calories 213; fat 4.7g; protein 27.5g; carb 12.7g; fiber .04g