Thursday, January 13, 2011

Spicy Asian Glazed Chicken

This dish is a simple *Spicy* one. Goes great with steamed rice or veggies.

8 medium chicken tenderloins

Pam spray oil
1 cup water
1 tbsp hot sauce (more or less to taste)
1/2 cup balsamic vinegar
1/2 cup soy sauce
4 tsp or sugar
3 cloves garlic
1 tsp ginger, grated
1 tsp 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 start becoming thick) Transfer chicken to a platter and pour glaze on top. Top with sesame seeds and serve.