One proven way to enhance your health: Cut down on sodium. The challenge in our salt-happy nation: How to keep the flavor while reducing the sodium. To the rescue comes a creative chef who has proclaimed herself "Sodium Girl," Jessica Goldman Foung, who was diagnosed with kidney failure resulting from lupus. Determined to enhance her health by drastically reducing her sodium, Jessica concocted a variety of low-salt recipes that kept the flavor while reducing the sodium. The result is chronicled in her flavorful, fabulous new cookbook: "Sodium Girl's Limitless Low-Sodium Cookbook" - click here to buy it now.
Once you try Jessica's recipes, you'll become a believer in the fact that going low-sodium - whether for the health of your kidneys, your heart or your blood pressure - doesn't have to mean eating bland foods. Want to try a sample of her book? Whip up the tasty recipe for Chicken Teriyaki Skewers below. And get "Sodium Girl's Limitless Low-Sodium Cookbook" now by clicking here!
- 1 tablespoon tamarind paste (or substitute with pomegranate molasses)
- 1 tablespoon dark brown sugar
- 2 teaspoons unseasoned rice vinegar
- 2 teaspoons molasses
- 1⁄4 teaspoon garlic powder
- 3 garlic cloves, diced
- 3⁄4 cup water plus 2 tablespoons
- 1 tablespoon cornstarch
- 2 teaspoons sesame oil
- 8 boneless, skinless chicken thighs, cut into 1⁄2-inch-wide strips
- Bamboo skewers
- White toasted sesame seeds, for garnish
- 2 green onions, thinly sliced (everything but the bulb), for garnish
Directions: In a small pot or saucepan, mix together the first 7 ingredients (tamarind paste to 3⁄4 cup water). Bring the mixture to a boil over medium heat, then reduce to low and cook for 10 minutes. In a separate bowl, mix the cornstarch with the 2 tablespoons of water until it is dissolved and smooth. Add the cornstarch mixture to the pot and stir until it is well combined and the sauce begins to thicken like a glaze. Continue to cook and reduce by one third, 2 to 3 minutes. Then turn the heat to the lowest possible setting and cover the pot with a lid to keep the sauce warm. In a large skillet, heat the sesame oil over medium-high heat. Add your chicken pieces and about a quarter of the sauce and cook for 5 minutes without stirring. Then toss the chicken pieces, doing your best to flip them over, adding another quarter of the sauce. Cook until the inside of the meat is white, 6 to 8 minutes more. Remove the chicken from the heat and allow it to rest until the pieces are cool enough to handle. Weave the chicken onto the bamboo skewers, about 4 per skewer, and lay them flat on a serving dish or a large plate. Drizzle the remaining sauce over the skewers and sprinkle with white toasted sesame seeds and the sliced green onions. Serve and eat immediately.
Reprinted with permission from the publisher, Houghton Mifflin Harcourt, from Sodium Girl's Limitless Low-Sodium Cookbook by Jessica Goldman Foung (click here to buy now). Copyright 2013.