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In a heavy large saucepan, brown chicken on high
for 3-4 minutes with a little spray oil. Add
water, balsamic, soy sauce, agave, garlic, ginger,
hot sauce and cook on high until liquid comes to a
boil. Reduce heat to low and simmer, covered for
about 20 minutes. Remove cover and bring heat to
high, allowing sauce to reduce down, about 8-10
minutes, until it becomes a thick glaze, turning
chicken occasionally. (Keep an eye on glaze, you
don't want it to burn when it start becoming
thick) Transfer chicken to a platter and pour
glaze on top. Top with chives and sesame seeds and
serve.
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