Low Sodium Lemongrass Chicken
Elevate your weeknight dinner with this flavorful yet heart-friendly Low Sodium Lemongrass Chicken recipe! Marinated in a fragrant blend of lemongrass, ginger, garlic, lime juice, and low-sodium soy sauce, this dish delivers bold, citrusy flavors without the excess salt. Perfectly seared chicken thighs are simmered in unsalted chicken broth to create a light, delicious sauce that clings to every bite. Finished with vibrant garnishes of fresh cilantro and green onions, this recipe showcases the best of Southeast Asian-inspired cuisine while keeping sodium levels in check. Ready in under an hour, it's an ideal choice for anyone seeking a healthy, savory meal that's great served over steamed rice or alongside a crisp salad.
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Recipe Information
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
Instructions
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.
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.
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.
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).
Once chicken is cooked, transfer to a plate and set aside.
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.
Let the broth simmer for about 5 minutes, slightly reducing to intensify flavor.
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.
Garnish with freshly sliced green onions and chopped cilantro before serving.
Serve the low sodium lemongrass chicken with steamed rice or a salad for a complete meal.
Nutrition Facts
Calories |
1272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.7 g | 84% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 2712 mg | 118% | |
| Total Carbohydrate | 44.9 g | 16% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 20.3 g | ||
| Protein | 128.1 g | 256% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 197 mg | 15% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1877 mg | 40% | |
*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.
