This recipe for Olympic Seoul Chicken was adapted from David Lebovitz’s recipe. It’s a very flavorful Asian-style recipe for pan-braised chicken thighs.
We served Olympic Seoul Chicken with zucchini slices microwaved with a tiny bit of olive oil and a chopped veggie salad topped by a relish of our very low sodium Black-eyed Peas, Corn, and Tomato Salad. The black-eyed pea salad was left-over from a few days ago.
Low sodium Olympic Seoul Chicken
Serves: 8
Ingredients
- ¼ cup unseasoned rice vinegar or white vinegar
- 3 Tbsp no-sodium soy sauce (see recipe) or low-sodium Worcestershire
- 2 Tbsp honey
- 1-inch piece of fresh ginger, peeled and minced OR canned ginger
- 1 Tbsp canola oil
- 8 chicken thighs, skinless, bone-in
- 10 cloves garlic, peeled and minced
- ½ tsp chili powder (more if you want a spicier dish)
- ¼ cup chopped onions or green onions
Instructions
- Mix together the vinegar, soy sauce, honey, and ginger in a small bowl.
- Heat the oil in a large skillet on medium-high Sauté the chicken thighs until well-browned on all sides, about 10 minutes.
- Add the garlic, onions, and chili powder and cook for 2 more minutes, stirring constantly so the garlic doesn’t burn.
- Pour in the vinegar mixture. Cover and simmer for 15 - 20 minutes, until the chicken done, stirring the sauce and turning the chicken every 5 minutes or so.
Nutrition Information
Serving size: One 4-oz chicken thigh Sodium: 60mg
