This recipe was adapted from http://www.mrfood.com/Chicken/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.)
Our estimates assume the use of fresh chicken with only 3% sodium per serving (instead of chicken that has been infused with a high-sodium broth).
Note that sodium percentages depend on which daily reference you use. The estimated 64 mg of sodium per serving implies that one serving of this recipe provides:
– 3% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
–4% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 6% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
