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

MsSweetCheeks

Mod Of The Month March 2012 - The Grand Theft
Trader Group
INGREDIENTS:
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.
DIRECTIONS:
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
 
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