Sweet And Sour Chicken Low Sodium Recipes

LOW-SODIUM SWEET AND SOUR SAUCE

Low-Sodium Sweet and Sour Sauce image

Five minutes and a few ingredients make this Low-Sodium Sweet and Sour Sauce super easy to whip up a batch when needed and taste better than any other!

Provided by Bill

Time 5m

Number Of Ingredients 8

Ingredients

1 10 oz. canned pineapple juice
3/4 cup packed light brown sugar
1/3 cup rice vinegar (or apple cider vinegar)
3 Tbsp low sodium ketchup
1/8 tsp liquid smoke
1 1/2 Tbsp cornstarch
2 Tbsp water
2-3 drops red food coloring optional (Really its useless unless you like the color)

Steps:

Place all of the ingredients, except cornstarch slurry, in a small saucepan and bring to a boil, stir till ketchup and sugar dissolve. In a small bowl mix cornstarch and water till smooth. Then pour cornstarch slurry into saucepan, simmer and stir constantly for another minute until thickened. Stir it in red food coloring if desired.
Use immediately or let the sauce cool and store in an airtight container in the refrigerator for up to two weeks.

Nutrition Facts : Calories 83 kcal, ServingSize 1 serving

SWEET AND SOUR CHICKEN LOW SODIUM

Sweet and Sour Chicken Low Sodium image

When the doctor told me I had to reduce my sodium I thought Blah! After one year I have learned to become very creative when it comes to reducing salt without sacrificing taste and keeping the fat and calories at bay. This is one of my family's most requested meals. Make sure you serve this with some fluffy rice to complete the meal. Nutritional Values without optional ingredients: Calories 278 protein 27g cholesterol 66mg total fat 1.5 grams sodium 119mg

Provided by Jo Ann McFarlane @IBcravin

Categories Chicken

Number Of Ingredients 15

Ingredients

1 pound(s) skinless boneless chicken breasts
3 tablespoon(s) olive oil divided
1/4 cup(s) flour for dredging
8 1/2 ounce(s) pineapple tidbits or chunks
1/2 cup(s) jellied cranberry sauce
2 tablespoon(s) brown sugar
2 tablespoon(s) rice vinegar
2 tablespoon(s) frozen orange juice concentrate
1 tablespoon(s) dry sherry (optional)
1 teaspoon(s) soya sauce, low sodium
1/4 teaspoon(s) ground ginger
2 tablespoon(s) cornstarch
2 tablespoon(s) water
1 medium green bell pepper, cut into chunks
3/4 cup(s) dry roasted cashews unsalted (optional)

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.

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