Jul 15, 2010

Asian Glazed Drumsticks




These Asian inspired drumsticks are finger lickin' good! It's hard to believe they are low in points (my husband kept asking me if they were WW friendly as he cleaned the bones!) The glaze would also be great with thighs or wings. I served this with steamed vegetables to make this a complete low fat meal and drizzled the remaining glaze over the vegetables. Also would be wonderful over rice. Thighs would also work great in this recipe, but chicken breast would get too tough. If you must, remove chicken breast after 15 minutes, then allow the sauce to reduce down.

Have you tried Sriracha hot sauce (the one with the rooster on the bottle)? This stuff is very addicting!! I think it may one day be as popular as ketchup! This spicy Thai chili sauce is available in many stores including Walmart these days, but if they don't sell it near you, you can buy it online.



Asian Glazed Drumsticks
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 2 drumsticks Old Points: 5 pts Points+: 5 pts
Calories: 213 • Fat: 4.7 g Protein: 27.5 g Carb: 12.7 g Fiber: 0.4 g  

Ingredients:


  • 8 medium chicken drumsticks, skin removed
  • olive oil spray (I used my Misto)
  • 1 cup water
  • 1 tbsp Sriracha hot sauce (more or less to taste)
  • 1/3 cup balsamic vinegar
  • 1/3 cup low sodium soy sauce
  • 1 tbsp honey (or sugar)
  • 3 cloves garlic, crushed
  • 1 tsp ginger, grated
  • 2 tbsp chives or scallions, chopped
  • 1 tsp sesame seeds

Directions:

In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil. Add water, balsamic, soy sauce, honey, 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 8-10 minutes, until it becomes thick, 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 sauce on top. Top with chives and sesame seeds and serve.

485 comments :

  1. Oh my, those look fabulous! It's on the menu as soon as I buy some sriracha sauce.

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  2. I was just thinking today that I need to try something new...this is it!!! Thanks Gina, you're the best.

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  3. Wow. Wow. This chicken dish looks fabulous. I'm bookmarking this recipe ASAP. What great photos!

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  4. I love quick easy meals that taste great. The hardest part about making this was removing the skin of the chicken. The rest was simple!

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  5. My kids don't like hot food.Is there anything else that you can use instead of sriracha sauce?
    Thanks!!

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  6. Dumb question, but does it have to be drumsticks? I can't imagine why it would have to be, but I thought I'd ask to make sure.

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  7. No, I mentioned above this would be great on thighs or wings even. If you don't like spicy food, leave out the sriracha.

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  8. I know what we're having for dinner tonight!

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  9. This looks really good! I have a lot of these ingredients already in my house. Thanks!

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  10. Sriracha hot sauce is the best! I'm hooked on it too..have u tried it in mayo with a little lime juice? It's great on burgers! This recipe looks yummy Gina and I'm also glad u posted a recipe that's made stove top and not in the oven..as you know it's quite hot this summer in Bklyn!

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  11. This looks fabulous! Do you think I could use chicken breasts instead? How would that change the pt value?

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  12. Any ideas of what I could use in place of the Agave?

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  13. Iam new here, and i have to admit, this is the best food blog i've seen. Oh my, these look yummy!

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  14. Colleen ,Haverhill Ma7/16/10, 11:39 AM

    This looks sooo good. My husband is Thai and cannot eat ANYTHING Without Sriracha hot sauce . :O) I bet this would be really good on Pork Tenderloin or chops too!

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  15. I guess we are bit of wimps in our house, do you think it will taste as delicious w/o the hot sauce? I know this sauce is hot but also very savory. So I am guessing the hot sauce adds to the flavor too.

    -- dalis

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  16. For those of you who don't like spicy food, this would still taste great without it. The balsamic and soy sauce give this lots of flavor!

    @Coleen- I was thinking the same thing today! Would be great on pork!

    @Dana- My oven won't be on for a long time with this heat! Love it with mayo!

    @Hayley- Yes, you could use chicken breast instead, you would probably be best cooking the breast for less time or it will be rubbery. I would remove the breast when cooked, then let the glaze cook and reduce, then add the chicken back in the end.

    I think I mentioned in the ingredients, you can use sugar in place of agave. Same points.

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  17. I really love the Sriracha hot sauce - I use it all the time and buy it in two packs at Costco. Can't wait to try this recipe, it is on the menu for next week for sure. I especially love that it uses basic ingredients that I always have on hand.

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  18. Gina I love your recipes but was wondering if you know how I can get the print to be larger when I use your print the post feature? Can you reply on my blog. TY

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  19. Amazing!
    This is another friday's favorite for sure!

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  20. Yum! Sounds fabulous! I am starring this one for sure!

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  21. Lovely! I wonder if I could use tofu...hmmmm

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  22. Trying this out for dinner tonight.... Let you know if its a hit.

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  23. made this for dinner tonight, the bf and i absolutely LOVED it! we will be making it again for sure, maybe with the chicken breast next time around. great recipe!

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  24. I made this last night and it was FABULOUS! I cheated and bought skinless drumsticks so it was very simple. Thanks, Gina, for another great recipe.

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  25. This was DELICIOUS (and easy)!!!!!!!!!! Hubby LOVED it!

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  26. I bought ribs to try it out with this method. I'm sure it will be good!

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  27. I made this tonight using boneless breast cut into cubes and served it over rice. Unfortunately, I let it "reduce" down to nothing so we didn't have much sauce left. What was there - was amazing.

    I'll definitely will be making this again, but watching the last phase much more closely.

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  28. Gina, I just made this and it is fabulous!!! I used boneless skinless thighs. Most definitely a keeper! Thank You!

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  29. Made these for my husband tonight, and he liked them! I'm following a restricted diet at the moment, so I couldn't partake, but I will be making again when I can enjoy them. Very easy to make and smelled delicious. I'm so happy I found your blog through tastespotting.com. I've already recommended to my mom, who is following WW points.

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  30. Ah! that's looking very yummy yummy!
    thanks for the posting.
    blessing...

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  31. That looks to die for. I can't wait to try that this week!

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  32. I am going to make this tonight. Last night I made your thai coconut shrimp and pico de gallo. both were delicious. Thanks for this amazing website. The first few times I was on here did not notice you could look at ingrediants to find recipes, and it was hard to navigate. Now it is really easy with those tabs on the right to navigate.

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  33. Mmm... NOM NOM NOM NOM NOM!

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  34. I made this for dinner tonight...deelish!!! I LOVE THIS SITE! Gina came through again!

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  35. This looks sooo good! Also, I just tried your recipe for avena and loved it- thanks!!

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  36. holy god this is really good, ok seriously normally I wouldnt try a weight watchers recipe but I happend to have everything I needed right on hand and wanted something diffrent I used chicken breast sliced thinly and some frozen broccoli then served over rice

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  37. These were amazing!! My husband made them over the weekend and they turned out EXACTLY like the picture above. Absolutely delicious. We are finishing up week two of WW and I couldn't be happier to have found your blog. Thank you!

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  38. Glad you all liked them!!! So good!!

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  39. yep. delicious. made it this weekend with various chicken pieces. a few drumsticks, some thighs and some breasts. the leftovers the next day made outrageous lettuce wraps. i'm seriously considering making it again for lunch today.

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  40. Love the idea of using this in lettuce wraps!!

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  41. my mom and I made these this weekend and they were SO delicious and surpisingly easy! We used the extra sauce on a pork loin the next night and it was even better! Love you recipes Gina!

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  42. I tried making this this weekend and the sauce was not glazed like in the picutre. It was very liquid like, I do not know what I did wrong. However, everything else that I have done has been very GOOd. Thank you for sharing your talent.
    Elena

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  43. I made this with thighs, instead of drumsticks.

    IT WAS SOOO GOOD!

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  44. @elana- you didn't let it cook long enough to reduce. You should cook it longer until it becomes thick.

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  45. I made this dish last night exactly as is and really enjoyed it. However, my sauce didn't glaze up either. I even removed the chicken after 15 minutes and continued to boil the sauce, but finally gave up and just drizzled it. It was very good nonetheless. I will make this again. Thank you, Gina.

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  46. Hello Gina,

    Great website. I love your variety of healthy and tasty recipes.

    I made the Asian Glazed drumsticks tonight and they were wonderful. Keep up the great recipes and awesome pictures of your tasty meals.

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  47. LOVED this. I made mine with chicken breasts and served over brown rice. Full of flavor! We did think it was a bit spicy, and will cut down a titch on the siracha, but thats just our wussy taste buds. This recipe is a keeper, and mine thickened up just fine, and quick.

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  48. Soooooo good!!! Will make again and again! Thank you for yet another fabulous recipe!
    Nichole

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  49. My husband isn't a fan of chicken with bones in it. So, I made this for my mom this weekend when he was out of town. Not only did we both love it, but my husband devoured the left overs! Thanks Gina!

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  50. Just made this tonight - it was delicious! I used red wine vinegar instead of balsamic (because I didn't have any on hand) and it was gooooood!

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  51. I am usually not a huge fan of the low fat recipes because they don't have a lot of flavor but this was absolutely amazing!!!! I would recommend this to anyone who likes a lot of flavor with a little kick! My husband also licked the bones clean... I am sending this recipe out to people right away, thanks!

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  52. Gina, you have done it again. Excellent dish! I made it tonight...thanks for also posting a recipe that helps me use some of the bottle of Sriracha in my pantry! I only used 1/2 T of that since I was feeding my two year old as well, but I would add all of it next time. I also let mine reduce on high for a very long time (almost 15 minutes!), but couldn't get it to that glazy state...will try longer next time...it was still really good regardless. What broccoli recipe did you make it with?

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  53. I made this tonight, amazing! Wish I would have made more than 4 drumsticks (2 people) - we wanted more afterwards!
    Picture: http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs235.snc4/39097_535312492742_43101046_31573044_4930195_n.jpg

    Thanks again!

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  54. just had this for dinner, my husband said it tasted like his favorite chicken at Panda Express so thats a compliment cause he loved it! i couldnt get my sauce to thicken though and i left it on for longer than the suggested 8 mins. also it wasnt spicy at all, so i must have bought the wrong kind of sriracha sauce. none the less it still rocked!

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  55. It's the one with the rooster on the bottle! As far as it thickening, it reduces down as it boils (on high) You may have shut it off too soon.

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  56. I am making this tonight with thighs - so excited - all of your recipes have been amazing! Last night we had the garlic Lime Pork Chops with Cilantro Lime Rice - which we have made a dozen times before!

    Tomorrow is chicken fajitas and Wed is Spinach Meatballs!

    How would the cals change for the thighs? Any idea off hand?

    Thanks
    Danielle

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  57. just made this with boneless skinless thighs and this was EXCELLENT! best thing out of my kitchen in a long time! thank you!

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  58. @danielle- thighs have more meat so it's probably 1 oz more so guessing I would say the thigh is probably 1 point more per piece.

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  59. I put the recipe into the WW recipe builder with 1 pound of bone skinless thighs (i don't care for chicken on the bone) and it made it 4 points per serving.

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  60. Had this last night, it was fantastic!!!!!Also tried the Spinach Lasagna Rolls YUM!!!. Going to try the Chicken Cordon Blue next. Thanks Gina for all these wonderful and tasty meals.

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  61. Gina
    I made this and loved it..However, you claim it as 5 pts.. Skinless Chicken drumsticks are 1 pt per.. Your serving size is 2 drums. Which then means the sauce is 3 pts per serving. That seems excessive.. is that right? I put it into the calorie calculator and the sauce and garnish is only 25 cals for 8 servings and 50 for 4.. what am I missing? I made it with thighs which is 3 pts per thigh before sauce.. help! I love your stuff and want to make sure I am counting the right points.
    Thanks in advance,
    Alex

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  62. I'm not sure, I'm going to have to check it on recipe builder and see if I get the same results!

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  63. Gina, I'm going to give this a try again this week. I had tried it earlier last week and it did not trun out the same. I just bought the hot sauce that u suggested, and while i was re-reading it, I noticed that i left out the agave. I will let u know how it turns out this time.

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  64. Yes, you need some sugar or agave to get it to thicken. Good luck and let me know how it comes out!

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  65. I made this with chicken breasts bc that is what I had on hand and it was yummy! Love the sauce. I was even thinking of just making the sauce and putting it over grilled Salmon.

    Can you give me more ideas to use the Sriracha hot sauce with? This was my first time trying it and I love it and wanted to use it on more things!!

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  66. I usually add Sriracha hot sauce to my stir-fries for a little kick but have fun with it, try it on anything you want, eggs, rice, soup, etc!

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  67. We had this tonight for supper and it got thumbs up from all three of us: the picky husband, the four-year-old and me! I admit I reduced the amount of the Sriracha hot sauce to just 1 tsp. to appease the picky majority of the family. :) Thanks for a great recipe! I'm so excited to have found your blog.

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  68. Yay for me Gina, I did it this time, THANKS it was great. Ur website is AWESOME

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  69. Okay I've made probably half of your recipes...I made this one the other night and we were WOWed. Our favorite so far!!

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  70. I get almost every meal I plan from your website, and lately I've been in a rut. My husband and I only eat chicken and turkey, so we end up repeating some of your best recipes from week to week. I was nervous when I saw this recipe, especially with the sriracha (I'm not a big fan of spicy food), but I went ahead and made this. I was worried about the balsamic vinegar and the agave as well because I don't like my protein to be sweet typically.

    All that being said, I made this last night and OMG - fannntastic! It wasn't too hot (sriracha has a peculiar spice, but I really like it!) and it wasn't sweet at all. The balsamic and agave balanced out the soy and the sriracha for a tasty glaze! I served it with some brown rice and broccoli and let the glaze seep over onto everything. I was excited to eat the leftovers for lunch today! On that note - our brown rice took WAY too long to cook and so the chicken was left simmering on the stove. By the time we served it the meat fell right off the bone, but it was such a happy accident! I pulled mine right off the bone and mixed it in with my rice and was in heaven! :) Thanks for yet another fantastic and far from humdrum recipe! :)

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  71. I made these last night except... I used chicken breast, didn't have sesame seeds and didn't have the right hot sauce. I meant to just add regular hot sauce but then forgot somehow??? I also didn't have agave nectar so used sugar but only used half because didn't want to make it to many points.

    Given all that the sauce was still awesome and can't wait to make this when I have all the proper ingredients. Only question I have is how you get the sauce to thicken. I tried to reduce it on high (took chicken out and just reduced sauce, then added back in to get hot) but my sauce reduced but never thickened. Maybe because I didn't use all the sugar?

    Great recipe though, and LOVE, LOVE your site. Just started WW back after doing it 8 years ago after my first child and lost 40 lbs. Now losing the same 40 after baby #2.

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  72. @pbarfield - Wasn't it good! Glad you took a chance on this! Brown rice does take a long time to cook! Soaking it in water overnight speeds up the cooking time.

    Kim- The sugar or agave is a must for this or it won't reduce to a glaze. Congrats on the baby!

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  73. I made these last night and they were unbelievable. These will definitely be one the list of our go to favorites. You have done it again Gina! thank you.

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  74. O my...this is soo yummy just found this site and started WW I cannot believe this is a diet food it was sooo good! as good as eating out!!! I am still just wondering if this is only 5pts.. cause it was really filling and AWESOME!

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  75. This recipe looks great! Love your site. Can i use splenda in place of the sugar? Will it still have the thickening effect? thank you so much for the great recipes :)

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  76. A friend of mine told me about your website, and told me how fantastic it was. The first recipe I tried was the asain chicken. It turned out great! I even had enough of the sauce left over to make it a second time. I also used boneless skinless chicken breast instead ot the drumsticks.

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  77. I messaged you last weekend and said I was going to try at least 1 recipe every weekend. Tonight I tried this and it was soooo good. Even my husband loved it! I have told my coworkers about this site and they too have started making recipes. So when we make something we bring it to work to let each other try it! It has been great! I also made the tziki tonight and I'm going to make the greek turkey meatballs tomorrow to go with it! Last weekend I made the chicken vieja ropa, crockpot santa fe chicken, and the southwestern black bean salad. I'm slowly making my way through all your recipes! :) I have the ingredients to make the diet coke cake also...maybe tomorrow?!?! Thanks for all the great recipes. It is so wonderful to eat great food and still loose weight!

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  78. This was very good although a bit salty but I will use low sodium soy next time. I also substituted Splenda for the agave and now I know why my sauce never formed a glaze. That being said it's a keeper and I will definitely make again. Thanks Gina!

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  79. This was a winner. The glaze was great. I used low sodium soy and on it's own it was still pretty salty, but on the chicken it didn't seem to be overpowering. Pretty easy to make, quick too. Looked like a complicated dish and I took full credit for all the work it took. lol

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  80. This is a total winner, Gina! I served to guests and they loved it as well. The sauce thickened up perfectly - but it did take a few extra minutes. I used chicken thighs and they worked great. This will definitely make the monthly rotation, Gina - thank you so much!!! :)

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  81. To answer some of your questions, Splenda won't work here. You need either sugar or agave to give you that glaze.

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  82. @MG- That's wonderful!! Leave comments as you try new things and let me know what you think :)

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  83. Gina I just have to let you know...I've made this recipe twice now and it has quickly been added to our family's favorite meals list!!! BTW, I'm down 16 pounds since starting back to Weight Watchers! I owe you a big "THANK YOU" because your recipes have helped me so much.

    Many Blessings,
    Kimberlynn

    http://mindingmyweigh.blogspot.com/
    http://autumnliving.blogspot.com/

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  84. This was delish! My husband and 5yr old son gobbled them up! Making it again soon!!! Thank you!

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  85. I just discovered your blog recently and tried out this recipe today. It was delicious!!! I can't wait to try some of your other recipes!

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  86. So good that a friend who's recently been following a vegetarian diet couldn't resist eating one--now that's GOOD! The sauce took about twice as long to cook down for me but we were happy to wait (I used agave nectar). The sriracha gave the glaze a perfect amount of heat.

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  87. Oops! Hope she didn't feel too guilty after!

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  88. This recipe is simply fantastic! It is a bit tricky taking the skin off the chicken but it's well worth it and the rest is simple! My husband usually doesn't like when I want to cook heathly but he has requested this dinner over and over again! I made it again last night, its great over rice! I make a double batch and then take all the meat off of the leftover bones and save it for lunch the next day. Also- I did have to cook the sauce down for about 15 minutes, in order to make it a glaze and not a runny liquid.

    I love your blog Gina, I check it often for updates. I was on Weight Watchers a few yrs ago and lost 40 lbs (and I did it without attending meetings). If only I had all these awesome recipe ideas then! Thank you so much and keep 'em coming!!! :-)

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  89. Thanks, this is one of my favorites! Also great with boneless thighs!

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  90. Hi Gina,
    I've just accidently found your site, and a good accident it was! :) One question though, the points values you have listed with the recipes, are they per portion?

    Thanks for a wonderful site and great insperation :)

    Kiwi

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  91. I love happy accidents! Yes, points are per serving.

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  92. This recipe is amazing! It tastes so good I couldn't believe it is "diet" food. Your recipes are wonderful, thank you for making dieting so much easier for me :) Looking forward to future recipes!

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  93. WOW, WOW, WOW. Thank you so much for this recipe. This is definitely a keeper. Can't wait to try more recipes. My wife and I loved this and the Squashta was a hit with the whole family, including our 2 1/2 year old).

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  94. I have a funny question do you cook the chicken in the same pan as the sauce?

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  95. @Deraj- Glad you liked the squashta!

    Yes, the chicken and sauce all cook in the same pan. I try to use as little pans as possible when cooking.

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  96. This was DELICIOUS!! Thank you for sharing the recipe. The worst part was getting the skin off the drumsticks but the rest of it was super easy and turned out SOOO good! We will be keeping this recipe in the bi-weekly meal rotation at our house!

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  97. So good! I threw a sliced up onion in the pot about half way through the chicken cooking and worked quite well!

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  98. This was a great recipe... The only thing I noticed was it was really salty.. When I make this again, I think less soy sauce and it will be perfect

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  99. Gina... is there a way you can create a link for Printer-Friendly versions of your recipes instead of a link for printing the entire post. I ask this only because if you print the entire post you get all of the blogs entries as well. Thanks!

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  100. Sorry about anyone having problems printing. It's an Internet Explore-Blogger issue, if you upgrade to the latest version, or use Firefox, the recipes will print fine.

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  101. I've tried about 15-20 of your recipes and LOVED each and every one of them! I just had to come back to this one and let you know that it is my favorite so far. Thank you so much for all you do, you're really making this diet a million times easier for me!

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  102. I love this too Sara! Thanks for coming back to comment!

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  103. I just made this recipe. I will definitely make it again. There are a couple of things I will do to tweak it for my taste next time. For instance, I will reduce the amount of soy sauce, as it was too salty for me. Also, in the final stage, I will remove the chicken from the pan while I boil the sauce to reduce it. This will keep my chicken from being overcooked. Even with these changes in mind, I was very happy with this recipe and can't wait to try more! Thanks for giving us Weight Watchers such wonderful recipes!

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  104. This was my first recipe from your site - excellent! Even my uber-picky husband loved it! Thank you for a great recipe!

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  105. Made these for dinner tonight and my boyfriend and I thought they were amazing! A great cheap recipe that's low in points and tastes really good, who would have thought it was possible? Thanks heaps, will definitely be making these again!

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  106. Just made these for dinner tonight, with chicken breast instead. My 11 year old, 3 year old and myself LOVED IT!! I didnt use as much hot sauce but a about half of it so it had a kick but not too spicy. I WILL be making these again as they were the best ever! You're recipes are the best Gina, 6 pounds down in two weeks since finding your site!! Now to find something to make for tomorrow lol!

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  107. Made these the other night...YUM! I omitted the balsamic as I'm not a fan of the flavor. Should've used all low-sodium soy sauce, but I ran out and had to use half regular so it was a little salty (but the hubby and I are low-sodium eaters). I went out and bought a few bottles of low sodium, and plan on making these as an appetizer for my bday shin-dig next weekend! :) Delicious!

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  108. I am making these now ... and I too am finding the glaze takes awhile to reduce down .. mine has been going for maybe 20 mins and its still liquidy .. I used sugar instead of agave ... I contemplated adding honey but haven't ... the meat is tender and falling off the bone and what I've sampled is tasting great ... I made white rice, broccoli and roasted green beans as sides. Hopefully this reduction is done soon though :(

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  109. This was an amazing recipe! My kids absolutely loved it and asked for seconds. I will be checking out more of your recipes. I had laid out some thighs and was looking for a new recipe . . I have found a winner. The glaze has an amazing taste. I prepared the thighs with brown rice and steamed broccolli. We actually poured some of the glaze of the sides . . it definitely kicked it up a notch.

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  110. any recipe suggestions for broccoli to go with this dish??

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  111. The sauce has a lot of flavor, it's great over steamed broccoli, or you can try garlic roasted broccoli... http://www.skinnytaste.com/2010/03/roasted-broccoli-with-smashed-garlic.html

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  112. Thanks Gina!

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  113. Hi, im planning to make this recipe tonight, but im out of balsamic vinegar, can i substitute for something else? thank you.

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  114. I haven't tried it with another vinegar so I dont want to steer you wrong. Go buy some!! It's worth it. (sorry, probably not the advice you're looking for)

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  115. LOVED this! It reminded me a little of Filipino chicken adobo but with a little kick! And the scallions and sesame seeds really added to the flavor!

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  116. Made this tonight after looking at it for months. Was worth the wait (but won't wait as long next time).

    I did make it with boneless, skinless thighs instead and don't think I had enough of them. Glaze reduced very well. Did use chicken broth instead of water, seasoned the chicken with pepper before browning, and used sambal oelek/chili garlic sauce instead of sriracha (I prefer it). But totally delicious recipe. Love love love your site!!!

    Thanks, Theresa

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  117. I am absolutely going to make this tonight and serve it with rice - quick, painless, easy, and (hopefully) very tasty!

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  118. Do you think I can use shrimp instead of chicken? I only eat seafood.

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  119. You wouldn't want the shrimp to overcook, so I'm not sure.

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  120. I've made this glaze twice now and I find it to be waaaay too salty. I halved the amount of soy sauce and it helped a lot. So after that modification it's fabulous!

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  121. This was the most delicious chicken ever I really could not believe this was weight watchers friendly! My husband loved it too said it was one of his favorites! I am so happy I found your blog!

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  122. For those having trouble getting their sauce to reduce to a glaze, I wonder if it isn't the kind of pan you're using. I recently bought some enamel over cast iron (le cruset type) and have over-reduced everything so far. They boil from all over the pan so it's super fast.

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  123. finally made these tonight! they were amazing! my fiance kept saying "oooh what's with this fancy dinner tonight?.. probably one of the best dinners I have ever made!!

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  124. Gina I just made these for dinner and they were delicious! My husband devoured them! I put up a post in my blog about your site. Thank you!

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  125. I made this again last week after all your comments, I'm glad you all enjoyed it!

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  126. WOW! These are so full of flavor and easy. I just came across your site, and I can't wait to try some more recipes:) Thanks for the time you put in to helping the rest of us be healthier!

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  127. Oh. My. Cow. These are soooo yummy! My husband had two servings at dinner and had them again for leftovers.... THEN he asked when we were going to have them again! Even my 22 month old daughter loved them! Awesome start to keeping track of my points in the new year! Looking forward to trying something new tonight.

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  128. Hey Gina, first of all, LOVE your Web site and am going to try these tonight. I just put this through the WW recipe builder b/c of some of the earlier comments and it comes to 4 pts per serving on the Points Plus plan. :) I did input boneless, skinless drumsticks and used low sodium soy sauce, so not sure if that's why it changed, but I did double-check it.

    Thanks again for all the great recipes!!

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  129. Thanks! Drumsticks are less than legs, but not sure what the difference is. Anyone know?

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  130. Anyone have suggestions as to amounts of dried garlic powder and ginger? I always use fresh, but got all the way up to them in the recipe while cooking and didn't have either! I tried 1 t garlic and 1/4 t ginger, we'll see.

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  131. I just made this....very yummy! I used boneless skinless breasts instead. And, used only 1 tsp of the hot sauce (vs. 1 tablespoon) as I'm a spice wimp. Was very good!

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  132. Hi! Recipe looks fabulous...
    I'm wondering, how would I cook it differently cooking with shrimp? Also, how would that affect ww points?
    Thanks!

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  133. OMG, this was seriously delicious!! I used fresh garlic and ginger. I used about 5 cloves of garlic and a tablespoon of fresh grated ginger. I used the full amount of the hot sauce and will probably use a bit more next time. I LOVE spicy food. The sauce was great over my veggies and brown rice. Thanks for a wonderful recipe.

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  134. I don't think this would work with shrimp, if you do want to try, remove the shrimp when cooked, then reduce sauce, otherwise you'll overcook the shrimp!

    Ann, fresh ingredients are always best!

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  135. Ok just had this and LOVED IT. MY daughter says great recipe. We did use honey instead of the agave but yum. Used chicken tenderloins instead of legs, but it was all good. Will definitely cook this again. sheppards pie next I think.

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  136. I made these last week. Not only were they super simple to throw together for a week night meal, they were absolutely delicious!

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  137. My husband thought he was at an Asian restaurant... not really, but he did jokingly (but with sincerity) say that. He liked it, I liked it...it's a winner! He even said I could add this one to my "collection," which is always a very good sign.
    Thanks for listing it on the 20 Best for 2010. I wouldn't have been brave enough to try it otherwise.

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  138. I adore this recipe - it is such a staple in my house :) I am making it tonight! Although, I am trying with chicken tenders since that is what my husband defosted. Not sure how the cooking will go, but I am hopeful. Many thanks for such a great, great sauce!!

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  139. I made this last night and it was awesome! My husband bought full sodium soy sauce though, so it was a touch salty for me, next time I'll do the grocery shopping ;) Like a few of the previous posters noted, my sauce didn't thicken either and I let it boil down until there was basically very little left, so I'm not sure what happened. Regardless, it was delicious, the chicken was practically falling apart. I used chicken breasts that I cut into thirds. I've loved every single thing I've made from your site, I'm so happy we've found you!

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  140. I made these for dinner. They were fabulous in every way!

    My sauce never thickened, but I still loved it anyway.

    Thanks so much. They fit in the guide lines of my fitness challenge I'm doing and my husbands slow carb diet.

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  141. I recently found your blog and saw this recipe in the best of 2010 post. I made it tonight and it is amazing! Thanks you so much! We left out the hot sauce since the kids wouldn't go for it. This will be made often. I just wanted to let you know. :)

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  142. MMMMMM!!!! Another great one! Husband said "I'd eat this again" :)

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  143. SO SO SO YUMMY! What a delicious recipe! Served it with rice and steamed broccoli! My husband wants to have it again tomorrow night! Thanks, Gina, for another wonderful recipe!

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  144. This was the recipe that started my love of your recipes....Delicious...
    I have made 5 more of your recipes and each one has been YUMMY!
    Thank you for all your efforts and for giving us this wonderful site.

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  145. I made this, too, with the agave. My sauce never reduced either, I waited 30 minutes. Does the type of pan used matter? I loved the flavor and will try it again.

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  146. I made this exactly according to the recipe and my sauce did not glaze u either. It was really watery. The flavor was still really good however.

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  147. OMG. My husband and I LOVED this recipe! I also did the organic steamed broccoli on the side and even discovered a new trick! As a side salad, I used Earthbound Farms mixed greens, topped with some mandarin oranges and then used Newmans Own Fat Free Honey Dijon dressing and added 2 drops on seasame seed oil to it. Great addition to the dish! Love your blog - thanks for the recipe!

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  148. Gina, These were wonderful. My husband kept asking are you sure you can eat these! This is a keeper as are all of your post so far. Thank you from the bottom of my heart!

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  149. If you use less sugar it wont glaze, try raising the flame uncovered until it reduces.

    Every time I eat this I say, this tastes like it should be fattening!

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  150. Making these tonight for dinner! When I add to the recipe builder though, I get 4 P+ for 2 drumsticks!

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  151. I made these with tofu.. I should have known/edited the recipe when I saw the amnt of soy sauce called for - this recipe is stop your heart salty! I used light soy that has 50% less sodium and my husband and I could barely eat this. It was good and may help you with weight control but your blood pressure sure may not appreciate it!

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  152. Since this was a top 20 of 2010, could you please update with the full nutritional info? I'd really like to make this this week if possible.

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  153. The first time I made this I used chicken breasts (b/c that is what I had) and it was good but the chicken was a little overcooked. This time I used thighs and it was yummy!!!!! I love, love, love this recipe. Even my husband who doesn't like chicken or spicy food ate it. Thank you! Sooooo good! I served the glaze over rice & had sugar snap peas on the side.

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  154. I made this tonight, and found that the sauce wouldn't thicken unless I took out the chicken. Then it tightened right up within about 2 minutes.
    Using thighs next time, apparently there's only 1 "on the bone" lover in my house. Great flavors and the sauce is fantastic on rice. Thank you!

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  155. This is the third time making this recipe, and once again it was great! I used Splenda in place of the agave and I had no trouble thickening the sauce. I did take the chicken out at the very end to make sure I didn't burn the sauce, and within a couple minutes it was nice and thick (I'd say maybe 12 min total after I took the cover off). Thanks for such a great recipe - it reminds me of Alton Brown's rib recipe that take literally 6 hours to make!

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  156. That's great to know for all the Splenda lovers out there, thanks for commenting!

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  157. Gina,
    I made this tonight with my boyfriend for our nine-month anniversary. It was SO succulent, and juicy! Wow. As a beginner cook and Weight-Watchers member it was perfect and my boyfriend LOVED it too. I couldn't get the sauce to thicken, but it was still delish. Thanks!

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  158. These are FAB!!!!! I made these to bring to a Superbowl party so I would have a "better" option to chose from to eat and OMG they were all snapped up by the men! They loved then and did not even know it was a healthy choice. Thanks again Gina as usual another winner!!!!

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  159. Can i substitute the balsamic vinegar with white vinegar?

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  160. I made this last night! HUGE HIT with my nine year old and hubby. I made your smashed garlic broccoli as a side and the sauce was great with that. My 9 year old HATES broccoli, but because of your delicious sauce, she got her full serving of veggies! Thanks Gina!

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  161. Holy Cow!!!! Wonderful!! AMAZING!!! I used boneless, skinless chicken thighs. I simmered for half the time and never got the sauce to reduce (I ran out of time) but who cares?? It was fabulous as it was! I served this over white rice with a side of lemon broccoli. Incredible. I doubled the garlics. Thought this was amazing. Great recipe Gina!

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  162. I made this tonight for dinner and it was yummy. I did use chicken breasts, cut up (I don't care for dark meat). It did turn out a little dry and my sauce didn't thicken up, like others mentioned. In spite of that, it was yummy, and I plan to make it again. Oh yes, I did add only 1 tsp of the spicy sauce and it gave it plenty of kick, we all thought. My oldest (age 6) doesn't care for spice, and even with 1 tsp, he had to eat lots of rice with it. We are quite familiar with Shriracha sauce around here. :-)

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  163. Made this tonight and it was delish!! I had trouble glazing the sauce too. However, I came up with 7 pp+ for two drumsticks..YIKES!!! what did i do wrong?????

    Jen

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  164. oops nm. i had used NI from drumsticks with skin on. I still calcualted 6 pp+, but perhaps that is because I used NI from large drumsticks. Just to be on the safe side :)

    Jen

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  165. How do you know if chicken size is small, med, or large?

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  166. If I can't find ginger, will this recipe still work? I looked in my local grocery store (I live in a small town) and there was no ginger. Will this change the flavor much?

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  167. This is the first recipe I tried and it was delicious! My mom who is tough to please also enjoyed it. And my boyfriend and I had to fight about who got the left overs! Looking forward to trying more of these recipes!

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  168. This would still work without the ginger, the taste will be slightly different.

    Tiffany, happy to please your picky mom!

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  169. any idea how many (or how much weight) chicken breasts I would use instead of the drumsticks? Also, do you think this would double ok? thanks!

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  170. Has anyone tried to adapt this for the slow cooker?

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  171. Gina, just noticed i'm almost out of balsamic. have some, but certainly not half a cup. can i add white vinegar or apple cider vinegar or is balsamic critical to taste?

    also for those reducing amt of soy... are u changing cooking times for reduction/reducing any other ingredients, or does it not effect the balance? thanks!

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  172. allison, not sure, you'll have to recalculate to be sure.

    julie, i have not tried it in the crock pot, I don't think it would reduce.

    I'm sure it would be good with apple cider, more like the filipino chicken stew which uses less soy and apple cider... its delicious!

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  173. The second time I made this I ran out of balsamic vinegar (maybe 1/4 of the amount) and fresh ginger. I used red wine vinegar to make up the difference and 1/3 the amount of powdered ginger. It tasted just as good as the first time I made it!

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  174. The meat was so tender but the sauce was too salty. Was I supposed to use light soy sauce? We don't eat very spicy good so I didn't use the Srirachi sauce, could that have changed the saltiness of it?

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  175. I tend to like things on the saltier side, but light soy would probably be best for you.

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  176. Gina! I don't even LIKE balsamic vinegar, but there were so many good reviews and I've come to trust your recipes, so I gave it a shot. YUM. This was delicious. I can't wait to eat the leftovers, and it's definitely going in my regular menu - along with the black bean soup, the spinach meatballs, the chicken enchiladas, etc etc etc.

    I can't believe that I'm losing weight by eating better-tasting food than I ate to gain it all, hahaha!!

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  177. I tried this last night and it was sooo good! I made it with one whole chicken cut up. I had enough leftovers for me and my husband for lunch today. Next time I will add a little bit more siracha and a little less sugar (we like things spicy!).

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  178. This looks amaaaaaaaaazing! Can't wait to try :)

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  179. OMG!!!! SOOOOOOoooo Yummy! I didn't have sesame seeds or ginger. I used the suggested amount of hot sauce.....maybe I will cut that in half. I liked it however, my kids were begging for milk a bit too much kick for the kidos. My 13 y/o picky son saw the pic and thought it would be gross. HE ABSOLUTELY LOVED IT! I made white rice with it and used your other recipe for the pasta with roasted brocolli, olive oil and garlic- minus the pasta. My son loved that as well. My nephew ate over as well and he said my husband missed one of my best dinners. (Hubby went to a game dinner. Thank you so much for the FABOULOUS recipe. GREAT JOB!!!!

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  180. made this tonight. used chicken breast and sugar (the only 2 substitutions). the chicken breast was fine - i coked both sides till they were opaque, then tossed in the sauce ingredients. cooked chicken in that for 4-5 mins till the insides were just light pink, pulled the chicken out and let sauce cook as instructed. added the chicken back in at the end, letting sauce boil, then pulled out the chicken again after about 5-6 mins, allowing sauce to reduce down further. the sauce never thickened to a glaze. i let it boil and boil and boil and reduce far in excess of the time stated. so maybe it needed more time. don't know. it did reduce in volume from boiling for so long, but it never became a thick glaze.

    we found it salty and wished it had more sweetness to it. so next time we'll give it a go with agave nectar and low sodium soy. i bet the agave makes a difference in thickness.
    thanks for the recipe!

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  181. FABULOUS! TASTY! I made this tonight and my husband and i truly enjoyed the favor! I had purchased some ginger in the bottle, but decided to stop by the store and get some fresh ginger. So Good! Thanks Gina!

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  182. Made this last night and it was sooo good. I did increase the sriracha to 5 tbp (yes, we are fire eaters!) and it was th perfect amount of spice. Will definitely be making this again! Thanks!

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  183. Gina, I made your eggplant parm on Saturday and the asian glazed drumsticks on Sunday. I feel so spoiled and lucky to be able to make your recipes - they are truly fantastic. I can't wait for lunch today to have the eggplant parm, and my colleagues will all be envious.

    For this recipe, I increased the quantities for the sauce as I had 10 drumsticks. Skinning the drumsticks was a pain... but after that the dish came together very easily. I used more sriracha as I like the heat, and I had to let the sauce boil for at least 15, maybe 20, minutes to thicken. I used brown sugar, and added 1 more tsp partway through the boiling to encourage the thickening.

    The meat was fall-of-the-bone tender and so delicious with steamed broccoli for a low-carb meal.

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  184. So happy you are loving this, I agree it's a pain to get the skin off, don't you wish they sold skinless chicken legs and wings!

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  185. My husband came over and hugged and kissed me after I made this and served it to him with jasmine rice and broccoli. Said it was one of the best recipes I've ever made. I'd never seen him eat so fast.... and he wanted to save the leftover glaze, hahaha.

    Thank you for helping me make my husband happy after a long day at work :)

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  186. You're welcome Sarah, I think I may have to make this again this week!

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  187. I made this last night and I totally understand why it was voted number 1!! My boyfriend just emailed me saying he wished we had leftovers because he can't stop thinking about them! :)
    Tonight we are making the chicken and white bean enchiladas with creamy verde sauce...

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  188. Hi Gina,

    How is the garlic used in this? Throw in the whole clove or grate/chop them up?

    Thanks!! Looking forward to making this tonight!

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  189. Diddle dee, I could eat this every week and it's easy to make!

    Garlic is crushed, sorry!

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  190. I made this a few days ago and it never thickened and didn't really have much flavor other than spicy. Wondering what I did wrong :(

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  191. Thankyouthankyouthankyouthankyouthankyou! Great recipe I will make often

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  192. Melissa, not sure??

    Heidi- you're welcome!!

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  193. yummo! made this the other night with boneless skinless chicken thighs. it was soooooo good!!!!!!

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  194. made these last night with boneless skinless chicken thighs ---WONDERFUL!! The sauce thickened without a problem and the taste was incredible! Love the way you write your recipes they are so easy to follow. My husband & I are addicted to your site! Would love to purchase a cookbook and/or at least think about a paypal donation button I'm sure I'm not the only one who would like to support your time and efforts:)

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  195. Thanks anonymous, no need for a pay pal donation but I appreciate it! I do hope to have a cookbook someday.

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  196. I made this over the weekend and it was absolutely delicious! Thanks for making weight watchers so tasty!

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