Asian Glazed Chicken Strips
Source: adapted from skinnytaste.com (original recipe)
6 boneless, skinless chicken thighs, cut in 1/2-inch strips
flour seasoned with salt and pepper
2-3 T olive oil
Sauce:
1 cup water
1 T Sriracha hot sauce (more or less to taste)
1/2 cup balsamic vinegar
1/2 cup soy sauce
4 tsp agave nectar (can sub honey or sugar)
2 cloves garlic, crushed
1 tsp ginger, rough chopped
Toppings
2 T scallions, chopped
opt: 1 tsp sesame seeds
Make sauce:
Combine all sauce ingredients in small saucepan, bring to a boil.
Lower to simmer and cook until reduced by about 1/3 and slightly thickened.
Meanwhile, dredge chicken strips in flour.
Heat oil in large skillet over med-high heat, brown chicken on each side until almost done, about 3-4 minutes per side.
Add sauce to pan, pouring through strainer to remove garlic and ginger pieces, stir to coat chicken.
Cook until sauce is thickened and chicken is done.
Top with scallions and sesame seeds and serve.
4 servings