sweet and sour chicken low sodium

Name: Sweet and Sour Chicken Low Sodium
Prep time: 15 min
Cook time: 30 min
Yield: 4
Cuisine: Asian
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)

(1 RATING)

82 Pinches

Jo Ann McFarlane

Hamilton, NY

Updated on Aug 16, 2011

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

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prep time 15 Min

cook time 30 Min

method ---

yield 4 serving(s)

Ingredients

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

How To Make sweet and sour chicken low sodium

Step 1

Heat electric frying pan to 350 degrees.

Step 2

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.
Step 3

Add half of the olive oil to pan and add coated chicken until cooked through.
Step 4

Remove chicken from pan and keep warm.
Step 5

Drain the juice from pineapple into a bowl and set the pineapple aside.
Step 6

Add jellied cranberry sauce, brown sugar, vinegar, orange juice concentrate, sherry (if using), soy sauce, and ginger to pineapple juice and whisk until smooth.
Step 7

Put cornstarch and water in a cup and mix. Whisk into juice mixture.
Step 8

Put green pepper in frying pan with remaining olive oil and cook until tender crisp.
Step 9

Add reserved chicken, juice mixture, and reserved pineapple. Stir until chicken is hot and sauce has thickened and add cashews.
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