Sweet And Sour Chicken Low Sodium Recipes

SWEET AND SOUR CHICKEN LOW SODIUM

Steps:

• Heat electric frying pan to 350 degrees.
• While pan is heating up cut chicken into 1"x1" piece and put in a plastic bag with flour and dredge shaking off excess flour.
• Add half of the olive oil to pan and add coated chicken until cooked through.
• Remove chicken from pan and keep warm.
• Drain the juice from pineapple into a bowl and set the pineapple aside.
• Add jellied cranberry sauce, brown sugar, vinegar, orange juice concentrate, sherry (if using), soy sauce, and ginger to pineapple juice and whisk until smooth.
• Put cornstarch and water in a cup and mix. Whisk into juice mixture.
• Put green pepper in frying pan with remaining olive oil and cook until tender crisp.
• Add reserved chicken, juice mixture, and reserved pineapple. Stir until chicken is hot and sauce has thickened and add cashews.

EASY SWEET AND SOUR CHICKEN

Steps:

• Combine flour, garlic powder, salt, and black pepper in a shallow dish.
• Roll and coat chicken cubes in flour mixture.
• Heat 2 tablespoons vegetable oil in a skillet over medium-high heat.
• Cook and stir chicken in hot oil until not longer pink in the center and juices run clear, 8 to 10 minutes; remove and set aside.
• Heat 1 tablespoon vegetable oil in the same skillet over medium heat.
• Cook and stir celery, green peppers, and onion in heated oil until slightly tender, about 5 minutes.
• Return chicken to the skillet.
• Whisk ketchup, lemon juice, pineapple, and brown sugar in a bowl; pour into the skillet; bring to a boil.
• Cook and stir chicken and vegetables in sauce until heated through, 2 to 3 minutes.

SWEET & SOUR CHICKEN (LOW-FAT)

Steps:

• In a large bowl, mix the cornstarch, white pepper, and egg whites.
• Add the chicken and toss until well coated.
• Heat a large nonstick wok until blazing hot. Coat the bottom of the pan with the canola oil.
• Add the chicken to the pan and move continuously to prevent chicken from sticking together.
• Saute for about 1 1/2 minutes. Once the chicken is cooked, remove from the wok and keep warm.
• Over high heat, add to the wok the soy sauce, tomato paste, sesame oil, honey, garlic, ginger, vinegar, and marmalade. Lower heat and simmer for approximately 30 seconds to thicken.
• Add the baby corn and bamboo shoots and warm through.
• Once sauce is thick and warm, whisk in the pineapple.
• To serve, arrange chicken strips on a platter and pour the sauce over the chicken.