Low Sodium Chicken Manchurian

Give your favorite Indo-Chinese dish a healthy twist with this irresistible Low Sodium Chicken Manchurian! Perfectly crispy bites of boneless chicken breast are coated in a light, flavorful batter and tossed in a tangy, aromatic sauce made with low sodium soy sauce, chicken stock, and vibrant vegetables. This recipe keeps the classic bold flavors of garlic, ginger, and green chili while reducing the sodium content, making it a guilt-free delight for your taste buds. Ready in just 45 minutes, this dish is ideal for busy weeknights or a healthier takeout-style treat. Pair it with steamed rice for a wholesome, restaurant-quality meal at home!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams boneless chicken breast
• 3 tablespoons cornflour
• 2 tablespoons all-purpose flour
• 1 large egg
• 0.5 teaspoons ground black pepper
• 2 tablespoons low sodium soy sauce
• 4 minced garlic cloves
• 1 teaspoon ginger
• 2 finely chopped green chili
• 1 chopped red bell pepper
• 1 medium, chopped onion
• 1.5 cups low sodium chicken stock
• 1 tablespoon vinegar
• 2 tablespoons tomato ketchup
• 4 tablespoons canola oil
• 2 tablespoons, chopped (optional for garnish) spring onions

Directions

Step 1

Cut the boneless chicken breast into bite-sized pieces and place them in a mixing bowl.

Step 2

Add 2 tablespoons of cornflour, all-purpose flour, the egg, ground black pepper, and 1 tablespoon of low sodium soy sauce to the chicken. Mix well to coat the chicken pieces evenly.

Step 3

Heat 2 tablespoons of canola oil in a non-stick pan over medium heat. Fry the marinated chicken pieces in batches until they are golden brown and cooked through, about 4-5 minutes per side. Remove and set aside on a plate lined with a paper towel.

Step 4

In the same pan, add the remaining 2 tablespoons of canola oil. Sauté the minced garlic, ginger, and chopped green chili for about 1 minute until fragrant.

Step 5

Add the chopped red bell pepper and onion to the pan. Stir-fry the vegetables for 2-3 minutes until they begin to soften.

Step 6

Reduce the heat to low and pour in the low sodium chicken stock. Add the vinegar, tomato ketchup, and the remaining 1 tablespoon of low sodium soy sauce. Stir well to combine.

Step 7

Mix the remaining tablespoon of cornflour with 2 tablespoons of water to create a slurry. Slowly add the slurry to the pan while stirring constantly to thicken the sauce.

Step 8

Once the sauce has thickened, return the fried chicken pieces to the pan. Stir to coat them well in the sauce and cook for another 3-4 minutes to heat through.

Step 9

Remove from heat and garnish with chopped spring onions if desired. Serve hot with steamed rice or fried rice.

Nutrition Facts

Serving size	(1418.7g)

Amount per serving	% Daily Value*
Calories	1694.0

Total Fat 84.5g	0%
Saturated Fat 10.4g	0%
Polyunsaturated Fat 18.6g
Cholesterol 649.5mg	0%
Sodium 3451.9mg	0%
Total Carbohydrate 75.5g	0%
Dietary Fiber 9.0g	0%
Total Sugars 21.7g
Protein 159.2g	0%

Vitamin D 53.8IU	0%
Calcium 202.6mg	0%
Iron 6.7mg	0%
Potassium 2500.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.8%

Protein: 37.5%

Carbs: 17.8%