Makes 6 servings
1 Tbsp tamarind paste (or substitute with pomegranate molasses)
1 Tbsp dark brown sugar
2 tsp unseasoned rice vinegar
2 tsp molasses
¼ tsp garlic powder
3 garlic cloves, diced
¾ cup water plus 2 Tbsp
1 Tbsp cornstarch
2 tsp sesame oil
8 boneless, skinless chicken thighs, cut into ½-inch-wide strips
White toasted sesame seeds, for garnish
2 green onions, thinly sliced (everything but the bulb), for garnish
In a small pot or saucepan, mix together first 6 ingredients, plus ¾ cup water. Bring mixture to a boil over medium heat, then reduce to low and cook for 10 minutes.
In a separate bowl, mix cornstarch with remaining 2 Tbsp water until dissolved. Add cornstarch mixture to pot and stir until it’s well combined and sauce begins to thicken like a glaze. Continue to cook and reduce by one-third, 2 to 3 minutes. Then turn heat to the lowest possible setting and cover pot with a lid to keep sauce warm.
In a large skillet, heat sesame oil over medium-high heat. Add chicken pieces and about a quarter of sauce and cook for 5 minutes without stirring. Then toss chicken pieces, adding another quarter of sauce. Cook until inside of meat is white, 6 to 8 minutes.
Remove chicken from heat and allow pieces to cool. Weave chicken onto bamboo skewers, about 4 per skewer, and lay them flat on a serving dish. Drizzle remaining sauce over skewers and sprinkle with white toasted sesame seeds and sliced green onions. Serve and eat immediately.
Nutrition facts (per serving): calories 310, fat 14 g (saturated fat 4 g), cholesterol 210 mg, protein 37 g, carbohydrates 7 g, fiber 0 g, sodium 140 mg, sugars 3
Reprinted with permission from the publisher, Houghton Mifflin Harcourt, from Sodium Girl’s Limitless Low-Sodium Cookbook by Jessica Goldman Foung. Copyright 2013