Low Sodium Sweet and Sour Chicken
Savor the perfect balance of tangy and sweet flavors with this Low Sodium Sweet and Sour Chicken recipe, a healthier take on the beloved classic. Ideal for those managing their sodium intake, this dish combines tender bite-sized chicken pieces lightly coated in cornstarch, colorful chunks of bell peppers, and juicy fresh pineapple, all smothered in a luscious homemade sauce made with unsalted chicken broth, tomato paste, honey, and unsweetened pineapple juice. With the brilliant addition of grated ginger and minced garlic for extra depth, this low-sodium alternative is brimming with fresh, bold flavors without compromising on taste. Ready in just 45 minutes, this dish is perfect served over fluffy brown rice for a wholesome and satisfying meal that the whole family will love. Healthy sweet and sour chicken has never been this irresistible!
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken breast
- 0.25 cup Cornstarch
- 2 large Egg whites
- 0.5 cup Unsalted chicken broth
- 0.25 cup Rice vinegar
- 0.25 cup Unsweetened pineapple juice
- 2 tbsp Low-sodium soy sauce
- 2 tbsp Tomato paste (no salt added)
- 3 tbsp Honey
- 2 cloves Garlic, minced
- 1 tsp Fresh ginger, grated
- 1 tbsp Cornstarch (for sauce)
- 2 tbsp Water (for sauce)
- 1 medium Red bell pepper, cut into chunks
- 1 medium Green bell pepper, cut into chunks
- 1 cup Fresh pineapple, cut into chunks
- 2 tbsp Vegetable oil
- 2 cups Cooked brown rice (optional for serving)
Instructions
Cut the chicken breast into bite-sized pieces. Pat dry with a paper towel to remove excess moisture.
In a mixing bowl, whisk together the egg whites. In a separate shallow bowl, add 1/4 cup of cornstarch.
Dip each piece of chicken into the egg whites, then coat lightly in cornstarch. Shake off any excess. Set aside on a plate.
In a small saucepan over medium heat, combine the unsalted chicken broth, rice vinegar, unsweetened pineapple juice, low-sodium soy sauce, tomato paste, honey, minced garlic, and grated ginger. Whisk until smooth.
In a separate small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to make a slurry. Add the slurry to the saucepan, whisking constantly to thicken. Once the sauce has thickened, reduce the heat to low and keep warm.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat. Sear the chicken pieces in batches, cooking for 2-3 minutes per side until golden brown and fully cooked through. Remove the chicken and set aside.
Add the remaining tablespoon of vegetable oil to the skillet. Stir-fry the red and green bell peppers for 3-4 minutes until slightly tender. Add the pineapple chunks and stir-fry for another 2 minutes.
Return the cooked chicken to the skillet, then pour the sweet and sour sauce over the top. Stir to coat everything evenly and cook for 2-3 minutes, allowing the flavors to meld.
Serve immediately over cooked brown rice, if desired.
Nutrition Facts
Calories |
2019 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.7 g | 61% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1515 mg | 66% | |
| Total Carbohydrate | 232.5 g | 85% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 98.0 g | ||
| Protein | 168.9 g | 338% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 192 mg | 15% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2743 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
