Low Sodium Sweet and Sour Chicken - Tasty, Healthy Heart Recipes (2024)

This Low Sodium Sweet and Sour Chicken recipe is a delicious way to recreate the Chinese take-out experience you used to get down the street. We have all more than likely heard about how much sodium is in Chinese food probably even before you were on a low sodium diet.

So it seemed many of theChinese type meals were automatically put out of reach. Which really hurt as myfavorite take-out was really, really good. So far this recipe is the easiest torecreate, not to worry though; I’ll have more in the future. This is a veryeasy recipe to make but does take a bit of time due to initial frying“crisping” of the chicken.

Sodium in Sweet and Sour Chicken

From researching onlineit seems the average sodium level from a typical sweet and sour chicken Chinesetake-out is about 1,750 mg of sodium. While the average recipe containsanywhere from 800-1700 mg of sodium per serving and is just as bad. Wow, definitelyno more take-out and I’m betting sweet and sour chicken is probably on thelower side of some of the dishes available.

For this low sodium sweetand sour chicken the sodium clocks in at just 78 mg per serving. It is so lowyou will have plenty of room to decide what starch to serve your chicken over.Traditionally this dish is served over rice or noodles, either one addingnegligible amounts of sodium as long as they’re cooked without unneeded salt. Idid not include either in the nutritional value as one or the other may beused.

Also if you use my Low Sodium Sweet and Sour Sauce you will only be adding 2 mg of sodium per 2 tablespoon serving to your dinner. Compared to 120 mg of store bought bottled sauce that you might typically use.

I had only made stir fryat home before but never any other type of Chinese take-out style meals. Soafter not having a take-out meal since starting my low sodium diet, I couldn’tbe happier with how this turned out and plan to enjoy it on a regular basis.

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MY NOTES LOW-SODIUM SWEET AND SOUR CHICKEN

No Wok is needed to makethis recipe I generally just use a large cast iron skillet. Though if you havea pot with higher sides you will greatly reduce spatter mess on the stove.

Whenyou don’t want to spend an hour right frying up the chicken right before dinneryou can fry it up ahead of time. And then later throw it on a baking sheet andheat it up at 350°F in the oven for about 15 min. and it will still be crispyand ready to go!

Whenfrying the chicken I try to do about half a chicken breast amount at a time.It’s just a guesstimate. This lets the pieces be separated from each other anddoesn’t initially cool the oil too much letting, it crisp up quicker.

Usethe largest baking sheet you can get to put the chicken on when baking. Youdon’t want them all piled up but spread out as much as possible so the heat canevenly reach all the chicken. And this recipe makes a lot of chicken!

As always, please let me know how you like this recipe in the comments! I get motivated when I hear from you and am interested to learn about how you liked and served your Low Sodium Sweet and Sour Chicken. And please leave a comment or rating and share any tips you might have.

[su_box title=”A few other recipes you may enjoy!” box_color=”#a92224″]

• Low Sodium Sweet and Sour Sauce
• Low Sodium Beef Stir Fry
• Homemade Low Sodium Pepper Chicken Stir Fry
• Low Sodium Saucy Garlic Chicken over Noodles
• Low Sodium Savory Honey Baked Chicken Thighs
• Breaded Oven Baked Low Sodium Chicken Thighs

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