The sauce for Chinese dishes are typically very high in sodium. This is a low sodium alternative for one of our favorite Chinese dishes.
- ¾ cup no-salt chicken bullion or broth
- 3 Tbsp soy sauce substitute (see recipe)
- ¼ cup onion, thin-sliced
- 2 Tbsp dry sherry
- 2 tsp grated ginger
- 4 tsp cornstarch
- 2 Tbsp cooking oil
- 1 Tbsp honey
- 1 large boneless skinless chicken breast, cut into bite-sized pieces
- 1 (8 oz) can water chestnuts, drained, halved lengthwise
- 8 oz fresh snow peas, halved crosswise
- 8 oz fresh mushrooms, cut in halves or fourths
- 1 cup celery and/or carrots, sliced diagonally
- In small mixing bowl stir together the chicken bullion, soy sauce substitute, dry sherry, cornstarch, and honey. Stir until cornstarch is dissolved.
- Heat the oil in a wok or heavy skillet over high heat. Add the chicken to wok and stir-fry 3 to 4 minutes until cooked through. Remove chicken.
- Add more oil, if necessary. Add water chestnuts, pea pods, mushrooms, onions, ginger, and celery and/or carrots to the wok. Stir-fry for 3 to 4 minutes.
- Return chicken to wok. Stir the bouillon mixture again. Then stir it into the wok. Cook and stir until thickened and bubbly.
- Cover and cook 2 minutes more (or until heated through).
Our estimates assume the use of fresh chicken with only 3% sodium per serving (instead of chicken that has been infused with a high-sodium broth).
Note that sodium percentages depend on which daily reference you use. The estimated 56 mg of sodium per serving implies that one serving of this recipe provides:
– 2% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
–4% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 6% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
