This Spicy Asian Chicken is a great meal to spice up your week night menu. It is scrumptious!
I served it with white rice and Parmesan Roasted Broccoli (I will be posting the broccoli recipe tomorrow!)
It served as a terrific side and really complimented the flavors of the chicken and rice.
Spicy Asian Chicken: Ingredients
- 6 skinless chicken drumsticks
- 1 cup water
- 1 tbsp olive oil
- 1 tbsp Sriracha Hot Chili Sauce
- 1/2 cup balsamic vinegar
- 1/2 cup Allegro Marinade (original)
- 3 tsp Agave Nectar
- 1 tsp sugar
- 3 tsp minced garlic
- 1 tsp ground ginger
- 2 tbsp chopped scallions
In a large saucepan, add olive oil and brown chicken on high for 5 minutes, turning occasionally for an even brown (will be a light brown.) Remove from burner and add water, vinegar, Allegro Marinade, agave nectar, sugar, minced garlic, ground ginger, Sriracha Hot Chili Sauce and cook on high until sauce comes to a boil. Reduce heat and cover, simmer on low for about 20 minutes. Then remove cover and cook on high for about 10 minutes, allowing the sauce to reduce, or until the sauce begins to thicken, occasionally turning the drumsticks. Once the sauce is thick, remove the chicken, pouring the sauce over the drumsticks once plated. Add scallions and Enjoy!