This recipe uses our No Sodium Sweet Green Chili Sauce recipe
- ½ cup no-sodium chicken stock
- 2 Tbsp soy sauce substitute (see recipe)
- 2 Tbsp white vinegar
- ¼ cup low sodium sweet green chili sauce (see recipe)
- 2 tsp vegetable oil
- 2 Tbsp sugar
- 2 tsp cornstarch
- 2 Tbsp vegetable oil
- 1 lb boneless, skinless chicken breast, cut into strips or bite-sized pieces
- 1 cup buttermilk (or 1 Tbsp white vinegar mixed with enough milk to make 1 cup. Let it sit 20 minutes before use.)
- 1 Tbsp Mrs Dash Chicken Grilling Seasoning blend
- 1 tsp ground black pepper
- 1 cup flour
- In a medium saucepan, combine the sauce ingredients. Bring to a boil and cook for a few minutes until slightly thickened. Remove from heat and set aside.
- Mix the chicken with the buttermilk. Optional (for juicier chicken): cover and marinate in the refrigerator ½ hour or more.
- Heat the oil to medium hot in a large non-stick skillet or wok.
- In a medium bowl, whisk together the Mrs Dash Chicken Grilling Seasoning, pepper, and flour
- Dredge the marinated chicken in the flour mix and stir-fry in the skillet. (Don't overcrowd the skillet; leave space between the pieces so the chicken will fry instead of steam. You may need to fry the chicken in batches. As each batch is done, remove from the skillet and cover with aluminum foil to keep it warm.
- After all of the chicken is cooked, return it to the skillet and pour the sauce over it. Bring the sauce to a boil and let it sit for 1 minute before serving.
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.)
