Asian Glazed Chicken

Well, it wasn't so glazed. LOL. I think I used to much water and didn't wait long enough for it to reduce down to a "glaze" per say. I did however put some of the left over "sauce" in a small bowl and just dunked the chicken in it. Even without that, there was plenty of flavor in the chicken. I got the original recipe here

I used breasts instead of drumsticks since that's what I had on had so my nutrition facts may not match hers.

* 4 medium chicken drumsticks, skin removed
* EVOO
* 1 cup water
* 2 tbsp Sriracha hot sauce (more or less to taste)
* 1/2 cup balsamic vinegar
* 1/2 cup soy sauce(I use Gluten Free soy sauce)
* 4 tsp Sugar
* 3 cloves garlic


In a heavy large saucepan(make sure you have one big enough!!!), brown chicken on high for 3-4 minutes with EVOO. I put the following ingredients in a bowl while the chicken browned then added it all at once (water, balsamic, soy sauce, agave, garlic, ginger, hot sauce.) Add to the pan 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 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 or add "sauce" to a small bowl if you're like me and have issues with the glaze, lol.

Low Cal Stir Fry

Keith and I love Chinese food but hate the calories associated with it. So I found a low cal recipe from www.eatingwell.com

I used the following
1/2 C of low sodium chicken stock
3 TSP of low sodium soy sauce
2 boneless skinless chicken breasts
chopped broccoli
baby carrots
baby tomatoes
diced celery
dash of paprika
dash of cayenne pepper

The glory of stir fry is if you want more veggies, add more veggies. If you want less/more spice, adjust how much pepper you use. Either way, it was super easy and way cheaper than take out.