Empress Chicken
Serves: 4.
 
Ingredients
Sauce:
  • 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
Chicken:
  • 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
Vegetables
  • 1 cup onions, minced
  • Other vegetables as desired (for example, mushrooms, broccoli florets, peas, ...)
Instructions
  1. Combine chicken broth, sugar, cornstarch, 3 Tbsp soy sauce substitute, vinegar, cloves, and ginger. Mix thoroughly and refrigerate until needed.
  2. 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.
  3. 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.
  4. 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.)
  5. Add chicken and cook until hot and bubbly
Nutrition Information
Serving size: ½ cup. Sodium: 40 mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/poultry/empress-chicken/