Japanese Soy-Balsamic Braised Chicken comes from traditional Japanese home cooking and utilizes affordable chicken drumsticks.

Japanese Soy-Balsamic Braised Chicken

AKA “Japanese Mum’s Chicken”

By Sue Lau | Palatable Pastime

This recipe is adapted from a recipe by Jan Sessions. I came across it some years ago on the old Recipezaar site (and a lot of people there liked it). It is a very simple and easy weeknight dinner you can make for one person.  It cooks very quickly. I was glad to  have this for an evening on my own  when I didn’t  want to mess around with a more elaborate chicken recipe. Served on top of a little spinach salad, it kept me very happy, but of course, this would also work fabulously with rice. I do hope you give it a try.

We always love recipes that utilize chicken legs. So economical, flavorful, and the dark meat helps keep it extra moist. And when you factor in the cook time, this is a real winner.  Thanks so much, Jan for posting the original (it’s been a few years now but still!) and also to Tomoko and her mom Toshiko! 🙂

Japanese Soy-Balsamic Braised Chicken

• Servings: 1
• Time: 15-25mins
• Difficulty: easy
• Print

Weight Watcher Smart Points (per serving) = 12
Brand of ingredients used may impact the nutritional information of this recipe resulting in a different SmartPoints value.

Ingredients:

• 2 chicken drumsticks, skin on
• 1/4 cup water
• 2 tablespoons balsamic vinegar
• 1 1/2 tablespoons soy sauce
• 2 teaspoons granulated sugar
• 1/2 teaspoon sriracha sauce
• 1/2 teaspoon grated ginger root

Method:

1. Whisk together the sauce in a large saucepan and  bring to a boil.
2. Add chicken legs to pan, reduce heat, cover and simmer, turning chicken occasionally, for ten minutes.
3. Remove lid and continue to cook on medium heat until  sauce thickens and chicken is cooked through.
4. Serve chicken  with thickened sauce poured  over.

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