Sweet And Sour Chicken Low Sodium Recipe

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Sweet and Sour Chicken Low Sodium

Jo Ann McFarlane


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

pinch tips: How to Carve a Whole Chicken





15 Min


30 Min


1 lb
skinless boneless chicken breasts
3 Tbsp
olive oil divided
1/4 c
flour for dredging
8 1/2 oz
pineapple tidbits or chunks
1/2 c
jellied cranberry sauce
2 Tbsp
brown sugar
2 Tbsp
rice vinegar
2 Tbsp
frozen orange juice concentrate
1 Tbsp
dry sherry (optional)
1 tsp
soya sauce, low sodium
1/4 tsp
ground ginger
2 Tbsp
2 Tbsp
1 medium
green bell pepper, cut into chunks
3/4 c
dry roasted cashews unsalted (optional)

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Chicken
Regional Style: Asian
Other Tag: Healthy
Hashtags: #Low, #chinese, #sodium