Recipe Description:
So simple and yet very impressive. This chicken has an all over flavorful Asian-flair sticky glaze on it that you’ll love to lick off of your fingers. Transform a few simple ingredients into a new family favorite. This is one of the first dinner recipes that I am teaching my 7 year old daughter to prepare. Seriously, try it.
This was delicious! I didn’t have all the ingredients, so I made some changes. I used half red wine vinegar and half water instead of the balsamic. I used soy sauce instead of the tamari. And I used ground cayenne pepper instead of the chilis. We loved the blend of flavors, the texture, and it went great with brown rice. Thanks for a new chicken variation!
So glad you enjoyed it! Your variation sounds tasty. Great job working with what you had!
This is a super yummy recipe. We’re ginger freaks, so I added some fresh ginger to the sauce. Then, with about five minutes of cooking time left, I tossed in some diagonally-sliced carrots and sugar snap peas.
I’ve added ginger before too and it’s lovely! Thanks for your review!
I made this for m family tonight and everyone loved it. I was wondering how much glaze you have when it is reduced down? It seemed to me that I reduced it for more than 20 minutes but it didn’t seem like a glaze to me more like a syrup. Should I cook it at a higher temperature next time?
I’ve been making this recipe regularly since I found it on here about 6 months ago and I think it’s time I chime in and say that this dish is down right delicious. Every time I make it I still have a little moment of shock because it tastes like food I ate before I went on the GAPS diet. I most recently made this with chicken ribs. I had never used chicken ribs before, but my grocery store had them on sale so I gave it a try with this recipe and oh man… even my partner who is not on GAPS said they were incredible. It usually takes about 30 minutes for mine to reduce to a sticky glaze, but it’s well-worth the time!