Tamarind "Teriyaki" Chicken Skewers

Ingredients

• 6 servings bamboo skewers 
• 1 tablespoon cornstarch 
• 1 tablespoon t brown sugar dark
• 3  garlic clove diced
• 0.3 teaspoon garlic powder 
• 2  spring onion thinly sliced for garnish (everything but the bulb)
• 2 teaspoons blackstrap molasses 
• 2 teaspoons sesame oil 
• 8  chicken thighs boneless skinless cut into 1/2-inch-wide strips
• 1 tablespoon pomegranate molasses with pomegranate molasses)
• 2 teaspoons rice vinegar 
• 0.8 cup water 
• 6 servings sesame seed white toasted for garnish

Equipment

• bowl
• frying pan
• sauce pan
• pot
• skewers

Directions

1. + 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.
2. + In a separate bowl, mix the cornstarch with the 2 tablespoons of water until it is dissolved and smooth.
3. 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.
4. + In a large skillet, heat the sesame oil over medium-high heat.
5. 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.
6. 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.
7. Drizzle the remaining sauce over the skewers and sprinkle with white toasted sesame seeds and the sliced green onions.
8. Serve and eat immediately.
9. + sodium count:Tamarind paste: 20mg per ounce depending on brand; Molasses: 10mg per 1 tablespoon; Chicken thigh (with skin): 87mg per 1/4 pound
10. Sodium Girl's Limitless Low-Sodium Cookbook
11. Reprinted with permission from the publisher, Houghton Mifflin Harcourt. From Sodium Girl's Limitless Low-Sodium Cookbook: How to Lose the Salt and Eat the Foods You Love by Jessica Goldman Foung. Copyright © 2013 by Jessica Goldman Foung; cover and interior photography copyright © 2013 by Matt Armendariz. Published by John Wiley & Sons, Inc.