Asian Glazed Drumsticks

Asian Glazed Drumsticks

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Yield: 4 servings


  • 8 medium chicken drumsticks
  • olive oil spray
  • 1 cup water
  • 1/3 cup balsamic vinegar
  • 1/3 cup low sodium soy sauce
  • 1 tbsp Sriracha hot sauce (more or less to taste)
  • 2 tbs sugar
  • 1 tbs garlic, minced
  • 1 tbs ginger, minced
  • 2 tbsp chives, minced
  • 1 tsp sesame seeds


Remove the skin from the drumsticks. This is actually really easy if you use a paper towel in each hand to grasp the drumstick and the skin.

Spray a dutch oven or heavy pot with olive oil and heat on high. Cook chicken, turning occasionally, until browned, about 4-6 minutes.

Add water, vinegar, soy sauce, hot sauce, sugar, garlic and ginger to the pot and bring to a boil. Reduce heat to low and simmer, covered, until chicken is just cooked through, about 20 minutes.

Remove lid, increase heat to high and return sauce to a boil. Reduce, stirring occasionally, until the sauce is thick and sticky, about 8-10 minutes. Turn chicken regularly and be careful not to let the glaze burn.

Serve chicken coated with sauce. Garnish with chives and sesame seeds.

Recipe Cred: Home Sweet Jones


Asian Chicken Noodle Soup

Asian Chicken Noodle Soup

serves 6


1 lb boneless, skinless chicken breasts, cut into chunks

2 cloves garlic, minced

1 tbsp minced fresh ginger

1 tbsp sesame oil

1/4th tsp salt

6 cups chicken broth

1 jalapeno, thinly sliced

3 green onions, sliced

2 tbsp soy sauce

1 tbsp rice vinegar

2 baby bok choy, chopped

** I would also consider adding thinly sliced carrots and daikon

5 oz chinese noodles (about half a package)

sriracha sauce for serving

chopped cilantro for serving

limes for serving

plum sauce for serving


Heat the sesame oil over medium high heat in a large heavy-bottomed stock pot. Add the minced garlic and ginger and briefly saute for about 30 seconds. Add the chicken and bok choy, sprinkle with salt, and saute for another three minutes until chicken has turned white but not completely cooked all the way through.

Add the chicken broth, jalapeno and green onions to the pot and bring to a simmer. Cook for 15 minutes until chicken is done.

Meanwhile, cook the noodles in boiling salted water, drain and rinse with cold water. Set aside.

Add the rice vinegar and soy sauce and stir. You can add a little more salt if you like, but taste first because soy sauce already contains a lot of salt! Add the noodles to the pot and serve with chopped cilantro and sriracha sauce on the side.


45 minutes

Recipe Cred: