Low Sodium Lemongrass Chicken

Savor the vibrant, aromatic flavors of Low Sodium Lemongrass Chicken, a healthier twist on a Southeast Asian classic. Perfectly marinated in a blend of fresh lemongrass, ginger, garlic, and lime juice, this dish delivers a punch of zesty, herbaceous goodness without the sodium overload. The tender, golden-brown chicken thighs are simmered in a lightly reduced sauce of unsalted chicken broth and honey, creating a melt-in-your-mouth meal that’s both flavorful and guilt-free. Finished with fresh cilantro and green onions, this recipe is not only visually stunning but also packed with wholesome ingredients to please your palate and support your health. Serve it with steamed rice or a crisp salad for a well-rounded, low-sodium dinner you’ll crave again and again.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 lb Boneless, skinless chicken thighs
• 2 stalks Lemongrass stalks, trimmed and thinly sliced
• 2 teaspoons Fresh ginger, grated
• 3 cloves Garlic cloves, minced
• 2 tablespoons Fresh lime juice
• 2 tablespoons Low-sodium soy sauce
• 1 tablespoon Honey
• 1 teaspoon Fish sauce
• 0.5 teaspoons Ground black pepper
• 1 tablespoon Coconut oil
• 2 stalks Green onions, thinly sliced
• 0.5 cup Fresh cilantro, chopped
• 0.5 cup Unsalted chicken broth

Directions

Step 1

Begin by preparing the marinade: In a large mixing bowl, combine the lemongrass, ginger, garlic, lime juice, low-sodium soy sauce, honey, fish sauce, and ground black pepper. Stir until well-mixed.

Step 2

Add the chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours for a more intense flavor.

Step 3

Heat the coconut oil in a large skillet over medium-high heat. Once the oil is hot, remove the chicken from the marinade and shake off any excess liquid.

Step 4

Carefully place the chicken thighs in the skillet and cook for about 5-7 minutes on each side, or until the chicken is golden brown and fully cooked through (internal temperature should reach 165°F).

Step 5

Once chicken is cooked, transfer to a plate and set aside.

Step 6

In the same skillet, reduce the heat to medium and pour in the unsalted chicken broth to deglaze the pan. Stir, scraping up any brown bits from the bottom of the pan.

Step 7

Let the broth simmer for about 5 minutes, slightly reducing to intensify flavor.

Step 8

Return the chicken thighs back to the skillet, turning to coat them in the sauce. Cook for an additional 3 minutes to reheat the chicken and absorb the flavors.

Step 9

Garnish with freshly sliced green onions and chopped cilantro before serving.

Step 10

Serve the low sodium lemongrass chicken with steamed rice or a salad for a complete meal.

Nutrition Facts

Serving size	(894.7g)

Amount per serving	% Daily Value*
Calories	1272.5

Total Fat 65.7g	0%
Saturated Fat 25.2g	0%
Polyunsaturated Fat 0.2g
Cholesterol 567.0mg	0%
Sodium 2712.0mg	0%
Total Carbohydrate 44.9g	0%
Dietary Fiber 5.4g	0%
Total Sugars 20.3g
Protein 128.1g	0%

Vitamin D 31.8IU	0%
Calcium 197.2mg	0%
Iron 12.3mg	0%
Potassium 1877.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.1%

Protein: 39.9%

Carbs: 14.0%