Monday, February 4, 2013

Asian Glazed Chicken (C1)

Recipe Author: Stasi Blais L'Hirondelle 

Brown in a pan sprayed with olive oil non stick spray:
3 boneless skinless chicken breasts

Mix together the following:
1 cup water
1 Tbsp hot sauce (I used Franks)
1/2 cup reduced sodium soy sauce
1/2 cup balsamic vinegar
3 tsp agave
3 cloves garlic (I used minced)
1 tsp ginger (I used purée from the jar)

Pour over chicken and bring to a boil.

Reduce heat and simmer, covered, for 20 minutes.

Remove the lid, bring the heat back to a boil to reduce and thicken sauce for about 8-10 minutes, turning chicken to coat.

Be careful not to burn sauce.

Put chicken on plates and pour some sauce over it!

Sprinkle with sesame seeds and scallions.

No comments:

Post a Comment