Now that the holidays are over, Mark and I are making and effort to eat better. (There were a lot of cookies in our house the last few weeks. A lot.)
One of my favorite places to find lighter recipes is SkinnyTaste.com. I’m not a Weight Watchers person but I love the way Gina breaks down the nutrition info so you know exactly what you’re eating.
I adapted this recipe slightly to fit what we already had in the house and it came out fantastic. The sauce was really good with just a touch of heat and the chicken was super tender. We served it with brown rice and broccoli for a nice, well-rounded meal.
Asian Glazed Chicken
(adapted from SkinnyTaste.com)
1 lb. chicken breasts, cut into nugget-sized pieces
1 c. water
1 T. chili garlic sauce
1/2 c. balsamic vinegar
1/2 c. soy sauce
4 t. agave nectar
1 clove garlic
1 tsp. ginger, grated
2 T. chives or scallions, chopped
1 t. sesame seeds
In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil.
Add water, balsamic, soy sauce, agave, 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 minutes until it becomes a thick glaze, turning chicken occasionally. (Keep an eye on glaze, you don’t want it to burn when it starts becoming thick.)
Transfer chicken to a platter and pour glaze on top. Top with chives and sesame seeds and serve.