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
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/poultry/low-sodium-olympic-seoul-chicken/