{"id":2815,"date":"2018-01-05T21:41:17","date_gmt":"2018-01-06T02:41:17","guid":{"rendered":"http:\/\/waltonspot.com\/lowsodium\/?page_id=2815"},"modified":"2018-01-05T21:41:57","modified_gmt":"2018-01-06T02:41:57","slug":"low-sodium-olympic-seoul-chicken","status":"publish","type":"page","link":"https:\/\/waltonspot.com\/lowsodium\/recipes\/poultry\/low-sodium-olympic-seoul-chicken\/","title":{"rendered":"Low sodium Olympic Seoul Chicken"},"content":{"rendered":"

This recipe for Olympic Seoul Chicken was adapted from David Lebovitz’s recipe.\u00a0<\/a>It’s a very flavorful Asian-style recipe for pan-braised chicken thighs.<\/p>\n

\"\"<\/a><\/p>\n

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<\/a>. The black-eyed pea salad was left-over from a few days ago.<\/p>\n

\"\"<\/a><\/p>\n

\t\n
Low sodium Olympic Seoul Chicken<\/div>\n
<\/div>\n
Serves: 8<\/span><\/div>\n
\n
Ingredients<\/div>\n
    \n
  • \u00bc cup unseasoned rice vinegar or white vinegar<\/li>\n
  • 3 Tbsp no-sodium soy sauce (see recipe) or low-sodium Worcestershire<\/li>\n
  • 2 Tbsp honey<\/li>\n
  • 1-inch piece of fresh ginger, peeled and minced OR canned ginger<\/li>\n
  • 1 Tbsp canola oil<\/li>\n
  • 8 chicken thighs, skinless, bone-in<\/li>\n
  • 10 cloves garlic, peeled and minced<\/li>\n
  • 1\/2 tsp chili powder (more if you want a spicier dish)<\/li>\n
  • 1\/4 cup chopped onions or green onions<\/li>\n<\/ul>\n<\/div>\n
    \n
    Instructions<\/div>\n
    \n
      \n
    1. Mix together the vinegar, soy sauce, honey, and ginger in a small bowl.<\/li>\n
    2. Heat the oil in a large skillet on medium-high Saut\u00e9 the chicken thighs until well-browned on all sides, about 10 minutes.<\/li>\n
    3. Add the garlic, onions, and chili powder and cook for 2 more minutes, stirring constantly so the garlic doesn\u2019t burn.<\/li>\n
    4. 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.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n
      Serving size: One 4-oz chicken thigh<\/span> Sodium: 60mg<\/span><\/div>\n
      3.5.3229<\/div>\n<\/div>\n

       <\/p>\n

       <\/p>\n","protected":false},"excerpt":{"rendered":"

      This recipe for Olympic Seoul Chicken was adapted from David Lebovitz’s recipe.\u00a0It’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 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":14,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"jetpack_post_was_ever_published":false,"footnotes":""},"class_list":{"0":"post-2815","1":"page","2":"type-page","3":"status-publish","5":"entry"},"yoast_head":"\nLow sodium Olympic Seoul Chicken - The Low Sodium Spot<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/waltonspot.com\/lowsodium\/recipes\/poultry\/low-sodium-olympic-seoul-chicken\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Low sodium Olympic Seoul Chicken - The Low Sodium Spot\" \/>\n<meta property=\"og:description\" content=\"This recipe for Olympic Seoul Chicken was adapted from David Lebovitz’s recipe.\u00a0It’s a very flavorful Asian-style recipe for pan-braised chicken thighs. 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