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  • thelosogal

Low Sodium Bourbon Chicken

Food court bourbon chicken. Everyone seems to love it. The only thing I don't love about it is the fact that it is usually sky high in sodium. But it turns out to be incredibly quick to make at home.


Yes, you'll notice that titular ingredient isn't on the ingredient list. Turns out that Bourbon refers to the street name. Allegedly. I don't typically keep alcohol in the house (kidney disease and alcohol don't mix well) so I had to do without. But this dish is wonderful without it. It's sweet, spicy and a hint of tang. It's very well balanced.


Just a hint, if you're serving with rice, start that just as you're starting to cook the chicken. By the time it comes to a boil, reduces it's liquid and then sits, it'll be perfectly cooked.

This serves 4 at 215mg per serving



Ingredients

  • 2 boneless, skinless chicken breasts, cut into small pieces

  • 4 cloves garlic, minced

  • 2 tablespoons molasses

  • 1/4 cup water

  • 1/4 cup brown sugar

  • 1 tablespoon sesame oil

  • 1 tablespoon rice vinegar

  • 1 tablespoon low sodium soy sauce

  • 1 tsp sriracha or chili paste

  • 1 tsp fennel seeds

  • 1/4 tsp clove

  • 1/2 tsp ground ginger

  • Pinch of cinnamon

  • Pepper

  • 1/4-1/2 tsp chili flakes

  • Green onion, finely sliced


Directions

  1. In a large skillet set on medium high heat, cook the chicken, stirring frequently, until it's cooked through and starting to develop a nice golden color.

  2. While that's cooking you'll want to do some prep work: the fennel seeds, clove, ginger and cinnamon need to be ground. I use a small bullet blender, but whatever means you have to that. I've used a heavy pan and a zip-top bag before. You'll also want to stir together your molasses and water until thoroughly combined. It'll make it easier to pour.

  3. Once the chicken is cooked, remove to a bowl and set aside. We're going to make our sauce.

  4. To the skillet add the sesame oil, garlic and chili flakes and cook until nice and fragrant. Add in the fennel, clove ginger and cinnamon as well as pepper to taste. Stir in the molasses, water, brown sugar, rice vinegar, low sodium soy sauce and sriracha/chili paste. Bring to a simmer, stirring almost constantly until the mixture thickens.

  5. Once the sauce is thick, add the chicken back in and toss to coat. Let sit for about 5 minutes. Stir once more and serve over the top of a bed of rice or noodles. Top with green onion


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