Low Sodium Sweet Chilli Chicken
Delight your taste buds with this flavorful Low Sodium Sweet Chilli Chicken, a healthier twist on the classic dish that's perfect for those watching their sodium intake. Tender, bite-sized pieces of chicken breast are cooked to golden perfection before being coated in a delicious homemade sweet chilli sauce. Crafted with low sodium soy sauce, honey, rice vinegar, and a touch of ginger and garlic, the sauce balances sweet, tangy, and slightly spicy flavors for a mouthwatering experience without the excess salt. The addition of crushed red pepper flakes adds a gentle kick, while the cornstarch slurry ensures a perfectly glossy and thickened sauce. Garnished with fresh green onions and optional sesame seeds, this dish pairs beautifully with steamed rice or stir-fried vegetables, making it a wholesome, satisfying dinner in just 35 minutes. Easy to prepare and rich in flavor, this low sodium recipe is ideal for a weeknight meal or entertaining guests!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breast
- 2 tablespoons Low sodium soy sauce
- 2 tablespoons Honey
- 1 tablespoon Rice vinegar
- 2 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 3 tablespoons Low sodium ketchup
- 0.5 teaspoon Crushed red pepper flakes
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 1 tablespoon Sesame oil
- 2 stalks Green onions, thinly sliced
- 1 teaspoon Sesame seeds (optional, for garnish)
Instructions
Cut the chicken breast into bite-sized pieces and set aside.
In a small bowl, whisk together the low sodium soy sauce, honey, rice vinegar, minced garlic, grated ginger, low sodium ketchup, and crushed red pepper flakes to create the sauce.
In a separate small bowl, mix the cornstarch and water to create a slurry for thickening the sauce.
Heat the sesame oil in a large skillet or wok over medium-high heat.
Add the chicken pieces to the skillet and cook for 5-7 minutes until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and pour the sauce mixture into the skillet. Bring it to a simmer and cook for 2-3 minutes.
Add the cornstarch slurry to the sauce and stir continuously for another 1-2 minutes until the sauce thickens.
Return the cooked chicken to the skillet, tossing it in the sauce until well coated and heated through, about 2 minutes.
Remove from heat and garnish with sliced green onions and sesame seeds if desired.
Serve immediately with steamed rice or stir-fried vegetables for a complete meal.
Nutrition Facts
Calories |
300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.4 g | 11% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 386 mg | 17% | |
| Total Carbohydrate | 14.6 g | 5% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 11.6 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 427 mg | 9% | |
*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.
