This recipe was adapted from http://chinese.food.com/recipe/chinese-general-chicken-ww-core-261827
It uses the no-sodium soy sauce substitute. Click here for the recipe.
- ¾ cup no-salt chicken broth
- 2 Tbsp cornstarch
- 2 Tbsp sugar
- 2 Tbsp soy sauce substitute (see recipe)
- 1 tablespoon white wine vinegar
- ½ teaspoon ground ginger
- 2 teaspoons vegetable oil
- ¼ cup onion, chopped
- 2 teaspoons garlic, minced
- ⅛ to ¼ teaspoon red pepper flakes, depending on taste
- 1 lb boneless skinless chicken breast, cut into bite-sized pieces
- In a small bowl, mix together chicken broth, cornstarch, sugar, soy sauce, vinegar and ginger. Set aside.
- Heat oil in skillet or wok over medium-high heat. Add scallions, garlic and pepper and stir-fry 2 minutes. Add chicken and cook until browned, about 5 more minutes.
- Add sauce. Simmer until sauce thickens and chicken is cooked through, 3-5 minutes.
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 60 mg of sodium per serving implies that one serving of this recipe provides:
– 2.5% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
– 4.0% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 6.0% 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.)
