Low Sodium Angry Chicken
Elevate your weeknight dinner game with this irresistible Low Sodium Angry Chicken, a fiery yet balanced dish that brings bold flavors without compromising your low-sodium lifestyle. Tender, golden-browned chicken thighs are simmered in a zesty, aromatic sauce made with fresh garlic, ginger, red chili flakes, and a touch of honey for sweetness. Brightened with fresh lemon juice and apple cider vinegar, this dish achieves the perfect harmony of heat and tanginess while keeping its sodium content in check by using low sodium chicken broth. Finished with a glossy, butter-enriched reduction and a sprinkle of fresh parsley, this one-pan recipe is as easy as it is flavorful. Serve over your favorite whole grain, vegetables, or a bed of greens for a satisfying, heart-healthy meal that’s ready in under an hour!
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Recipe Information
Ingredients
- 4 pieces boneless skinless chicken thighs
- 2 tablespoons extra virgin olive oil
- 3 cloves fresh garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon red chili flakes
- 0.5 teaspoon freshly ground black pepper
- 0.5 cup low sodium chicken broth
- 2 tablespoons fresh lemon juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon unsalted butter
Instructions
Begin by patting the chicken thighs dry with paper towels. This helps them sear better in the pan.
Heat one tablespoon of olive oil in a large skillet over medium-high heat.
Add the chicken thighs to the skillet and brown on both sides, about 5 minutes per side. Remove and set aside.
In the same skillet, add the remaining tablespoon of olive oil.
Reduce the heat to medium and add the minced garlic and ginger to the pan, sautéing until fragrant, about 30 seconds.
Stir in the red chili flakes and black pepper, cooking for another minute to release their flavors.
Pour in the low sodium chicken broth, fresh lemon juice, apple cider vinegar, and honey. Stir well to combine.
Return the chicken thighs to the skillet, turning to coat them in the sauce.
Cover the skillet, reduce the heat to low, and simmer for 15-20 minutes, until the chicken is cooked through and tender.
Remove the lid, increase the heat to medium-high, and let the sauce reduce for an additional 5 minutes until slightly thickened.
Stir in the unsalted butter until melted and the sauce is glossy.
Garnish with chopped fresh parsley and serve hot.
Nutrition Facts
Calories |
694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.4 g | 68% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 466 mg | 20% | |
| Total Carbohydrate | 25.6 g | 9% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 18.8 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 677 mg | 14% | |
*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.
