In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil.
Add water, hot sauce, balsamic, soy sauce, sugar, garlic, and ginger 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 scallions and sesame seeds and serve.
by The Savvy Kitchen