Low Sodium Bulgogi Chicken
Elevate your weeknight meals with this flavorful Low Sodium Bulgogi Chicken recipe, a lighter twist on the classic Korean dish. Succulent, bite-sized chicken thighs are marinated in a mouthwatering blend of reduced sodium soy sauce, mirin, rice vinegar, honey, garlic, and freshly grated ginger, delivering bold, umami-packed flavors without sacrificing health-conscious seasoning. Quick and easy to prepare, this dish caramelizes beautifully on a grill pan or skillet, creating irresistible golden edges with each bite. Served with a drizzle of cooked marinade and garnished with green onions and sesame seeds, it’s perfect over steamed rice or wrapped in crisp lettuce leaves for a refreshing, low-carb option. Enjoy a satisfying, nutritious meal that’s ideal for family dinners or casual entertaining with minimal prep and maximum flavor.
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Recipe Information
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
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
In a large bowl, combine the reduced sodium soy sauce, mirin, rice vinegar, honey, minced garlic, grated ginger, sesame oil, and black pepper.
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.
Preheat a grill pan or large skillet over medium-high heat.
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.
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.
Once the chicken is cooked, remove from the heat and garnish with sliced green onions and sesame seeds.
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
Calories |
1319 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.2 g | 89% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 2719 mg | 118% | |
| Total Carbohydrate | 41.8 g | 15% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 31.5 g | ||
| Protein | 126.9 g | 254% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 128 mg | 10% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1488 mg | 32% | |
*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.
