Who doesn't love a good take out? I know I do, but I know that it wouldn't exactly be in the sodium budget. But this sauce capitalizes on a bunch of different flavors to keep your tongue dancing and not noticing the lack of salt in the dish.
325 mg per serving, serves 4.
Ingredients
2 chicken breasts, cut into small pieces
2 tablespoons oil
2 tablespoons reduced sodium soy sauce
2 tablespoons unsalted rice vinegar
3/4 cup water
1 serving/packet of sodium free beef bouillon (I use Herb Ox). You can substitute broth for the water in this recipe if that's what you have on hand.
1 tsp garlic powder
1 tsp sugar
2 tsp corn starch
1/2 tsp ground ginger
1/2 tsp red pepper flakes
Sesame oil, a couple of drops will do
Green onion for garnish
Directions
Heat oil in a skillet. Add chicken and cook until almost cooked through.
In a small bowl or liquid measuring cup, add soy sauce, vinegar, water, corn starch, garlic powder, sugar, ginger, red pepper flakes and sesame oil and mix together thoroughly.
Once chicken is almost cooked, add your liquid mixture into the pan and bring to a simmer. Continue to cook until the liquid is reduced to a nice thick sauce.
Garnish with green onion and serve on a bed of rice.
This is a very good low sodium recipe! My husband had to go on a very low sodium diet about 1 ½ years ago, and since then we have struggled to come up with good Chinese/teriyaki recipes. Most are quite bland. This recipe has a lot of flavor – especially if you like things a little spicy. Next time I plan to add some vegetables to it to see how that turns out. Thanks for sharing your recipes!