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
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:
- Whisk together the sauce in a large saucepan and bring to a boil.
- Add chicken legs to pan, reduce heat, cover and simmer, turning chicken occasionally, for ten minutes.
- Remove lid and continue to cook on medium heat until sauce thickens and chicken is cooked through.
- Serve chicken with thickened sauce poured over.
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You bet I’m going to give this a try. I love how you cook the chicken in the sauce. And always looking for weeknight meal ideas. Pinned.
Thanks!