Real Recipes From Real Home Cooks ®

sweet and sour chicken low sodium

(1 rating)
Recipe by
Jo Ann McFarlane
Hamilton, NY

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

(1 rating)
yield 4 serving(s)
prep time 15 Min
cook time 30 Min

Ingredients For sweet and sour chicken low sodium

  • 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 md
    green bell pepper, cut into chunks
  • 3/4 c
    dry roasted cashews unsalted (optional)

How To Make sweet and sour chicken low sodium

  • 1
    Heat electric frying pan to 350 degrees.
  • 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.
  • 3
    Add half of the olive oil to pan and add coated chicken until cooked through.
  • 4
    Remove chicken from pan and keep warm.
  • 5
    Drain the juice from pineapple into a bowl and set the pineapple aside.
  • 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.
  • 7
    Put cornstarch and water in a cup and mix. Whisk into juice mixture.
  • 8
    Put green pepper in frying pan with remaining olive oil and cook until tender crisp.
  • 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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