Honey Chicken
- 1 lb boneless skinless chicken breast, cut into thin strips
- 1 Tbsp vegetable oil
- ¾ cup no-salt beef or chicken bullion
- 1 tsp Mrs Dash Chicken Grilling mix
- 2 Tbsp flour
- 3 tsp honey
- 3 Tbsp soy sauce substitute (see recipe)
- 3 Tbsp red wine vinegar
- 1 tsp ground ginger
- ½ tsp garlic powder
- ⅛ tsp black pepper
- 2 carrots, scraped and sliced into very thin strips
- 1 medium onion, cut into eighths
- 1 medium bell pepper, cut in quarter inch strips
- (optional) 8 oz can sliced water chestnuts, drained
- Heat oil in a large skillet or wok over medium-high heat. Stir-fry chicken until lightly browned. Drain excess oil.
- In a small bowl, combine bullion, flour, honey, soy sauce, vinegar, ginger, garlic powder, and pepper. Stir until well mixed and smooth.
- Slowly pour sauce mixture over chicken in the skillet. Heat and stir over medium-high heat until thickened.
- Reduce heat to medium-low, cover skillet/wok, and simmer for 10 minutes.
- Add carrot strips and simmer for 10 more minutes.
- Stir in onion and bell pepper (and optional water chestnuts, if desired.) Continue to simmer for an additional 5-10 minutes or longer depending on how crunchy or soft you prefer the veggies.
Serving size: ½ cup. Sodium: 73 mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/poultry/honey-chicken/
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