Peking Chicken
- 1 small onion, thinly sliced
- 3 Tbsp soy sauce substitute (see recipe)
- 2 Tbsp dry sherry
- ⅓ cup cornstarch
- ¾ tsp ground ginger
- 1 tsp sugar
- ¼ tsp pepper
- 2 lbs boneless, skinless chicken thighs, cut into bite-sized chunks
- 2 Tbsp vegetable oil
- In a medium bowl, combine onion slices, soy sauce substitute, sherry, cornstarch, ginger, sugar, and pepper. Mix until well blended.
- Add chicken and mix to coat completely.
- Cover and marinate in refrigerator for 3-4 hours.
- In a large skillet or wok, heat oil over medium heat.
- Remove chicken from marinade, discarding any left-over marinade. Cook chicken until crispy on all sides and no pink remains. (about 10-12 minutes.)
Serving size: 4 oz. Sodium: 64 mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/poultry/peking-chicken/
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