Asian Glazed Skillet Chicken

insideThis Asian Glazed Chicken is one of my favorite main dishes in the winter, that is, when I am not eating soup. I do a lot of grilling in the summer, and interestingly, one of my favorite summer meals is an Asian grilled chicken. I see a theme here; I guess I like a lot of Asian flavors. If you like Asian flavors, you will probably love this chicken too. 

platter 3This recipe comes from, a website that focuses on healthy recipes, specifically Weight Watchers friendly. Almost everything I have tried from this site has been really good and has not tasted like a sad alternative to “normal” food. It IS normal food that tastes great and also happens to be lower in calories, fat, and sugar.

Asian Glazed Chicken is definitely a winning recipe. I get to use my favorite cut of chicken, dirty only one pan, and have a fabulous tasting meal that doesn’t take a long time to make. The only thing that might make it better is if my oldest daughter suddenly decided to stop hating chicken. : |

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Asian Glazed Skillet Chicken


  • 7-8 bone-in chicken thighs, drumsticks, or a combination of the two with the skin removed
  • olive oil spray
  • 1 cup water
  • 1/2 cup balsamic vinegar
  • 1/2 cup soy sauce
  • 1 tablespoon Sriracha hot sauce (more or less to taste)
  • 4 teaspoons sugar
  • 1-2 teaspoons (or 3 cloves) minced or crushed garlic
  • 1 teaspoon fresh grated ginger
  • 2 tablespoons chives or green onions, chopped
  • 1 teaspoon sesame seeds


  1. In a two-cup measuring cup, meausre 1 cup water, 1/2 cup balsamic vinegar, and 1/2 cup soy sauce. Add hot sauce, sugar, garlic, and ginger and stir to combine. Set aside.
  2. In a large heavy skillet sprayed with olive oil spray, lightly brown chicken on high for 3-4 minutes on each side.
  3. Add water mixture to chicken and cook on high until it comes to a boil.boil sauce
  4. Reduce heat to low, cover, and simmer for 20 minutes.
  5. Remove cover and bring heat back up to high, allowing sauce to reduce down until it becomes a thick glaze, turning chicken occasionally. This may take 8-10 minutes or more depending on your pan, oven, and environment. (Mine usually takes at least 15 minutes.) When the glaze is beginning to thicken, keep a close eye on it because it can turn from lovely glaze to burnt fairly quickly. (Note: If you find that it is taking more than 10 minutes for the glaze to thicken, I suggest removing the chicken to a plate and keeping it warm, so that it doesn’t get overcooked.)
  6. When the glaze has thickened, transfer the chicken to a platter and pour the glaze over it. Top with chives or green onions and sesame seeds. platter 2



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