Low Sodium Sweet and Sour Chicken Recipe

This mouthwatering Low Sodium Sweet and Sour Chicken recipe is so delicious easy to make and the whole family will love.

Servings: Makes 4 servings

Sodium per serving for this recipe: 140 mg

HOW DO I MAKE MY SWEET-AND-SOUR CHICKEN RECIPE?

Prepare the chicken:

1. In a bowl, toss the chicken pieces with cornstarch and black pepper until well coated.

2. Heat the oil in a large pan on medium-high heat.

3. Then add the chicken pieces and fry until golden brown and cooked through.

4. Remove and set aside.

Make the sauce:

1. In a saucepan, combine the vinegar, pineapple juice, honey, ketchup, and soy sauce. Bring to a simmer.

2. Add the dissolved cornstarch to the saucepan, stirring continuously.

3. Cook until the sauce thickens slightly.

Cook the vegetables:

1. In the same pan used for chicken, add a bit more oil if needed and sauté the onions, bell peppers, and carrots until they start to soften.

2. Add the pineapple chunks and continue to cook for another couple of minutes.

Combine and serve:

1. Return your cooked chicken to the pan with the vegetables.

2. Then pour the sweet and sour sauce over the chicken and vegetables.

3. Stir well to combine everything and ensure the chicken and vegetables are well coated with the sauce.

4. Cook for a few additional minutes until everything is heated through.

5. Serve hot, optionally over a bed of cooked rice or noodles.

Sweet and Sour Chicken Ingredients

INGREDIENTS

For the chicken:

• 1 lb chicken breast, cubed into bite-sized pieces
• 2 tablespoons cornstarch
• 1/4 teaspoon black pepper
• Olive oil or another cooking oil for frying

For the sauce:

• 1/4 cup apple cider vinegar
• 1/4 cup pineapple juice
• 2 tablespoons honey or agave syrup
• 2 tablespoons low-sodium ketchup
• 1 tablespoon low-sodium soy sauce or tamari
• 1 teaspoon of cornstarch, dissolved in Two tablespoons of water

Vegetables:

• 1 red bell pepper ( I cut it into bite-sized pieces)
• 1 green bell pepper, cut into bite-sized pieces
• 1/2 cup sliced carrots
• 1/2 cup pineapple chunks
• 1 onion, chopped

INSTRUCTIONS

Prepare the chicken:

1. In a bowl, toss the chicken pieces with cornstarch and black pepper until well coated.
2. Heat the oil in a large pan on medium-high heat.
3. Then add the chicken pieces and fry until golden brown and cooked through.
4. Remove and set aside.

Make the sauce:

1. In a saucepan, combine the vinegar, pineapple juice, honey, ketchup, and soy sauce. Bring to a simmer.
2. Add the dissolved cornstarch to the saucepan, stirring continuously.
3. Cook until the sauce thickens slightly.

Cook the vegetables:

1. In the same pan used for chicken, add a bit more oil if needed and sauté the onions, bell peppers, and carrots until they start to soften.
2. Add the pineapple chunks and continue to cook for another couple of minutes.

Combine and serve:

1. Return your cooked chicken to the pan with the vegetables.
2. Then pour the sweet and sour sauce over the chicken and vegetables.
3. Stir well to combine everything and ensure the chicken and vegetables are well coated with the sauce.
4. Cook for a few additional minutes until everything is heated through.
5. Serve hot, optionally over a bed of cooked rice or noodles.

Yield: 4

Low Sodium Sweet and Sour Chicken Recipe

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This mouthwatering Low Sodium Sweet and Sour Chicken recipe is so delicious easy to make and the whole family will love.

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Ingredients

For the chicken:

• 1 lb chicken breast, cubed into bite-sized pieces
• 2 tablespoons cornstarch
• 1/4 teaspoon black pepper
• Olive oil or another cooking oil for frying

For the sauce:

• 1/4 cup apple cider vinegar
• 1/4 cup pineapple juice
• 2 tablespoons honey or agave syrup
• 2 tablespoons low-sodium ketchup
• 1 tablespoon low-sodium soy sauce or tamari
• 1 teaspoon of cornstarch, dissolved in Two tablespoons of water

Vegetables:

• 1 red bell pepper ( I cut it into bite-sized pieces)
• 1 green bell pepper, cut into bite-sized pieces
• 1/2 cup sliced carrots
• 1/2 cup pineapple chunks
• 1 onion, chopped

Instructions

Prepare the chicken:

1. In a bowl, toss the chicken pieces with cornstarch and black pepper until well coated.
2. Heat the oil in a large pan on medium-high heat.
3. Then add the chicken pieces and fry until golden brown and cooked through.
4. Remove and set aside.

Make the sauce:

1. In a saucepan, combine the vinegar, pineapple juice, honey, ketchup, and soy sauce. Bring to a simmer.
2. Add the dissolved cornstarch to the saucepan, stirring continuously.
3. Cook until the sauce thickens slightly.

Cook the vegetables:

1. In the same pan used for chicken, add a bit more oil if needed and sauté the onions, bell peppers, and carrots until they start to soften.
2. Add the pineapple chunks and continue to cook for another couple of minutes.

Combine and serve:

1. Return your cooked chicken to the pan with the vegetables.
2. Then pour the sweet and sour sauce over the chicken and vegetables.
3. Stir well to combine everything and ensure the chicken and vegetables are well coated with the sauce.
4. Cook for a few additional minutes until everything is heated through.
5. Serve hot, optionally over a bed of cooked rice or noodles.

Notes

Servings: Makes 4 servings

Sodium per serving for this recipe: 140 mg

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving:Calories: 223Total Fat: 3gSaturated Fat: 2gTrans Fat: 3gUnsaturated Fat: 100gCholesterol: 20mgSodium: 77mgCarbohydrates: 35gFiber: 2gSugar: 4gProtein: 25g