Empress Chicken
- ½ cups no-salt chicken broth
- ¼ cup sugar
- ⅛ cup cornstarch
- 3 Tbsp soy sauce substitute (see recipe)
- 3 Tbsp white vinegar
- 1 garlic clove, minced
- ½ tsp fresh ginger, chopped
- ⅛ tsp red pepper
- ⅛ cup soy sauce substitute
- 1 large egg, beaten
- 1 tsp low sodium Worcestershire sauce
- 3 Tbsp cornstarch
- ¾ lb boneless skinless chicken breasts, cut into bite-sized pieces
- 1 cup onions, minced
- Other vegetables as desired (for example, mushrooms, broccoli florets, peas, ...)
- Combine chicken broth, sugar, cornstarch, 3 Tbsp soy sauce substitute, vinegar, cloves, and ginger. Mix thoroughly and refrigerate until needed.
- Mix chicken with ⅛ cup soy sauce substitute. Stir in egg and Worcestershire sauce. Then add cornstarch. Coat chicken in this mixture. Place a small amount of oil in wok or heavy skillet and heat to high. Then stir-fry chicken until golden brown. Remove chicken and drain on paper towels.
- Place a small amount of oil in wok or heavy skillet and heat to high Add onions, peppers, and any optional vegetables. Stir fry 30 seconds.
- Remove sauce mixture from refrigerator and stir well. Add to vegetables and cook until thick. (If it gets too thick, add some water until desired consistency.)
- Add chicken and cook until hot and bubbly
Serving size: ½ cup. Sodium: 40 mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/poultry/empress-chicken/
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