Low Sodium Teriyaki Chicken
Experience all the flavor of classic teriyaki chicken with a heart-healthy twist in this Low Sodium Teriyaki Chicken recipe. Crafted with boneless, skinless chicken thighs and a homemade sauce featuring low sodium soy sauce, honey, rice vinegar, and aromatic ginger and garlic, this recipe is packed with taste while keeping the salt content in check. A quick cornstarch slurry creates a perfectly thickened glaze that clings to the chicken for maximum flavor. Ready in just 35 minutes, this dish is ideal for busy weeknights and pairs beautifully with steamed rice, quinoa, or fresh vegetables. Garnished with sesame seeds and green onions for an elegant finish, this low sodium teriyaki chicken delivers restaurant-quality results with wholesome ingredients straight from your kitchen.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken thighs
- 0.25 cup Low sodium soy sauce
- 0.25 cup Water
- 2 tablespoons Honey
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 1 teaspoon Fresh ginger, grated
- 2 cloves Garlic, minced
- 1 tablespoon Cornstarch
- 2 tablespoons Water (for cornstarch slurry)
- 1 teaspoon Sesame seeds (optional, for garnish)
- 1 stalk Green onions, sliced (optional, for garnish)
- 1 tablespoon Cooking oil
Instructions
In a small bowl, whisk together the low sodium soy sauce, water, honey, rice vinegar, sesame oil, grated ginger, and minced garlic. Set this low-sodium teriyaki sauce mixture aside.
In another small bowl, mix the cornstarch with 2 tablespoons of water to create a smooth slurry. Set aside for later use.
Heat 1 tablespoon of cooking oil in a large skillet or sauté pan over medium-high heat.
Season the chicken thighs lightly with black pepper (optional) and add them to the hot pan. Cook for 4-5 minutes on each side, or until browned and fully cooked through. Remove the chicken from the pan and set aside.
In the same pan, pour in the prepared teriyaki sauce mixture. Bring it to a gentle simmer over medium heat.
Stir the cornstarch slurry into the simmering sauce. Cook for 2-3 minutes, stirring constantly, until the sauce thickens to a glaze-like consistency.
Return the cooked chicken thighs to the pan, turning to coat them evenly in the thickened sauce. Cook for an additional 2-3 minutes to allow the chicken to absorb the flavors.
Remove the pan from heat. If desired, garnish the chicken with sesame seeds and sliced green onions before serving.
Serve the Low Sodium Teriyaki Chicken over steamed rice, quinoa, or alongside steamed vegetables for a complete meal.
Nutrition Facts
Calories |
1312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.8 g | 95% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 2664 mg | 116% | |
| Total Carbohydrate | 49.7 g | 18% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 35.3 g | ||
| Protein | 111.3 g | 223% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 124 mg | 10% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1276 mg | 27% | |
*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.
