Recipes - Tried & True Low Sodium Spicy Sweet and Sour Chicken


Mod Of The Month March 2012 - The Grand Theft
Trader Group
1/4 c. slivered almonds
1 lb. boneless, skinless chicken breasts, cut into 1-inch cubes
2 T. cornstarch, divided
3 T. faux soy sauce (recipe below), divided
1- 8-oz. can pineapple chunks, in juice (liquid reserved)
1/4 c. apple cider vinegar
1/4 c. sugar
2 T. no salt added ketchup
2 t. Sriracha (hot chili sauce, such as Huy Fong)
1 T. vegetable oil
1/2 medium onion, diced (about 1 c.)
1 t. minced fresh ginger
1 clove garlic, minced
1 medium bell pepper, cored, seeded and cut into 1-inch pieces
2 scallions, thinly sliced (green and white portions)

FAUX SOY SAUCE (adapted from Dick Logue’s Soy Sauce Substitute)
1/4 c. molasses
3 T. rice wine vinegar
1 T. water
1 t. low-sodium or sodium-free beef bouillon granules
1/2 t. freshly ground black pepper

To make the faux soy sauce, measure ingredients into a small saucepan or microwave safe bowl and heat on low to combine. Store unused portion in an airtight container in the refrigerator for later use.
Preheat oven to 400 degrees. Place slivered almonds on a baking sheet and toast in oven 4 minutes. Remove from oven and set aside.
Combine chicken, 1 tablespoon cornstarch and 1 tablespoon faux soy sauce in a small bowl; toss well to coat. Drain the pineapple, reserving juice. Measure juice, remaining tablespoon cornstarch, remaining 2 tablespoons faux soy sauce, vinegar, sugar, salt-free ketchup and Sriracha in another small bowl; whisk to combine.
Heat a large saute pan or skillet over medium-high heat. Add vegetable oil and swirl to coat. Add chicken to pan and cook, stirring, 3 minutes. Add onion, ginger and garlic and sauté 1 minute. Stir in pineapple and bell pepper and cook, stirring, 3 minutes. Stir in the sauce mixture and cook, stirring constantly, 1 minute. Remove from heat, sprinkle with almonds and green onions, and serve immediately.

I used red pepper instead of siracha