Low Sodium Bulgogi Chicken
Experience the bold and savory flavors of Korean cuisine with this Low Sodium Bulgogi Chicken recipe, a lighter twist on a beloved classic. Tender, bite-sized pieces of juicy chicken thighs are marinated in a harmonious blend of reduced sodium soy sauce, sweet mirin, honey, and fragrant garlic and ginger, creating a mouthwatering balance of sweet and savory. Perfectly caramelized on a hot skillet or grill pan, this dish is further enhanced with a drizzle of a rich, cooked marinade sauce and a sprinkle of sesame seeds and fresh green onions for added texture and flavor. Ready in under an hour, this heart-healthy recipe is an ideal choice for those looking to enjoy Korean-inspired dishes with less salt, while preserving all the deliciousness. Pair it with steamed rice or crisp lettuce wraps for a versatile and satisfying dinner option!
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Ingredients
- 1 pound boneless, skinless chicken thighs
- 0.25 cup reduced sodium soy sauce
- 2 tablespoons mirin (sweet rice wine)
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 3 pieces garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon sesame oil
- 0.5 teaspoon black pepper
- 2 pieces green onions, sliced
- 1 tablespoon sesame seeds
- 2 tablespoons water
Directions
Step 1
Cut the chicken thighs into bite-sized pieces and set aside.
Step 2
In a large bowl, combine the reduced sodium soy sauce, mirin, rice vinegar, honey, minced garlic, grated ginger, sesame oil, and black pepper.
Step 3
Add the chicken to the marinade and mix well to ensure the chicken is evenly coated. Let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for best results.
Step 4
Preheat a grill pan or large skillet over medium-high heat.
Step 5
Once hot, remove the chicken from the marinade, allowing excess to drip off briefly, and place the chicken pieces in the pan in a single layer. Cook the chicken for 5-7 minutes on each side, or until fully cooked and slightly caramelized on the outside.
Step 6
While the chicken is cooking, in a small saucepan, bring the excess marinade to a boil along with 2 tablespoons of water. Let it simmer for 3-5 minutes to create a sauce to serve with the chicken.
Step 7
Once the chicken is cooked, remove from the heat and garnish with sliced green onions and sesame seeds.
Step 8
Serve the Bulgogi Chicken hot, with the extra sauce drizzled over, alongside steamed rice or wrapped in lettuce leaves for a healthier option.
Nutrition Facts
| Serving size | (677.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1319.1 |
| Total Fat 69.2g | 0% |
| Saturated Fat 16.4g | 0% |
| Polyunsaturated Fat 8.0g | |
| Cholesterol 567.0mg | 0% |
| Sodium 2719.2mg | 0% |
| Total Carbohydrate 41.8g | 0% |
| Dietary Fiber 2.9g | 0% |
| Total Sugars 31.5g | |
| Protein 126.9g | 0% |
| Vitamin D 31.8IU | 0% |
| Calcium 127.9mg | 0% |
| Iron 6.5mg | 0% |
| Potassium 1487.6mg | 0% |
Source of Calories