Low Sodium Sweet and Sour Chicken

Savor the bold, tangy flavors of this Low Sodium Sweet and Sour Chicken, a healthier twist on the takeout classic that's perfect for mindful eating. Juicy chunks of tender chicken are lightly coated in cornstarch, pan-seared to golden perfection, and paired with vibrant bell peppers and fresh pineapple for a medley of flavors and textures. The irresistible homemade sauce, crafted from unsalted chicken broth, honey, pineapple juice, and low-sodium soy sauce, delivers a perfectly balanced sweet-and-tangy kick without the excess salt. Ready in under 45 minutes, this guilt-free dish is a family-friendly weeknight favorite that's delicious served over fluffy brown rice. Perfect for those seeking low-sodium dinner options packed with flavor, this recipe is ideal for transforming takeout cravings into wholesome home cooking.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 lb Boneless, skinless chicken breast
• 0.25 cup Cornstarch
• 2 large Egg whites
• 0.5 cup Unsalted chicken broth
• 0.25 cup Rice vinegar
• 0.25 cup Unsweetened pineapple juice
• 2 tbsp Low-sodium soy sauce
• 2 tbsp Tomato paste (no salt added)
• 3 tbsp Honey
• 2 cloves Garlic, minced
• 1 tsp Fresh ginger, grated
• 1 tbsp Cornstarch (for sauce)
• 2 tbsp Water (for sauce)
• 1 medium Red bell pepper, cut into chunks
• 1 medium Green bell pepper, cut into chunks
• 1 cup Fresh pineapple, cut into chunks
• 2 tbsp Vegetable oil
• 2 cups Cooked brown rice (optional for serving)

Directions

Step 1

Cut the chicken breast into bite-sized pieces. Pat dry with a paper towel to remove excess moisture.

Step 2

In a mixing bowl, whisk together the egg whites. In a separate shallow bowl, add 1/4 cup of cornstarch.

Step 3

Dip each piece of chicken into the egg whites, then coat lightly in cornstarch. Shake off any excess. Set aside on a plate.

Step 4

In a small saucepan over medium heat, combine the unsalted chicken broth, rice vinegar, unsweetened pineapple juice, low-sodium soy sauce, tomato paste, honey, minced garlic, and grated ginger. Whisk until smooth.

Step 5

In a separate small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to make a slurry. Add the slurry to the saucepan, whisking constantly to thicken. Once the sauce has thickened, reduce the heat to low and keep warm.

Step 6

Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat. Sear the chicken pieces in batches, cooking for 2-3 minutes per side until golden brown and fully cooked through. Remove the chicken and set aside.

Step 7

Add the remaining tablespoon of vegetable oil to the skillet. Stir-fry the red and green bell peppers for 3-4 minutes until slightly tender. Add the pineapple chunks and stir-fry for another 2 minutes.

Step 8

Return the cooked chicken to the skillet, then pour the sweet and sour sauce over the top. Stir to coat everything evenly and cook for 2-3 minutes, allowing the flavors to meld.

Step 9

Serve immediately over cooked brown rice, if desired.

Nutrition Facts

Serving size	(1918.4g)

Amount per serving	% Daily Value*
Calories	2018.9

Total Fat 47.7g	0%
Saturated Fat 9.2g	0%
Polyunsaturated Fat 16.8g
Cholesterol 385.6mg	0%
Sodium 1515.2mg	0%
Total Carbohydrate 232.5g	0%
Dietary Fiber 18.2g	0%
Total Sugars 98.0g
Protein 168.9g	0%

Vitamin D 22.7IU	0%
Calcium 192.2mg	0%
Iron 10.2mg	0%
Potassium 2742.9mg	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: 21.1%

Protein: 33.2%

Carbs: 45.7%