Peking Chicken
Serves: 8.
 
Ingredients
  • 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
Instructions
  1. In a medium bowl, combine onion slices, soy sauce substitute, sherry, cornstarch, ginger, sugar, and pepper. Mix until well blended.
  2. Add chicken and mix to coat completely.
  3. Cover and marinate in refrigerator for 3-4 hours.
  4. In a large skillet or wok, heat oil over medium heat.
  5. Remove chicken from marinade, discarding any left-over marinade. Cook chicken until crispy on all sides and no pink remains. (about 10-12 minutes.)
Nutrition Information
Serving size: 4 oz. Sodium: 64 mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/poultry/peking-chicken/