Sweet & Sour Chicken (Low Sodium)

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 green bell pepper, seeded and diced
• 1 red bell pepper, seeded and diced
• 1 small onion, diced
• 1 can (8 ounces) pineapple chunks, in juice (no added salt)
• 1/4 cup low sodium ketchup
• 2 tablespoons apple cider vinegar
• 2 tablespoons low sodium soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil
• Optional: Sesame seeds for garnish

Instructions:

1. In a small bowl, whisk together the low sodium ketchup, apple cider vinegar, low sodium soy sauce, brown sugar, and cornstarch until well combined. Set aside.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
3. Add the diced chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
4. In the same skillet, add the diced bell peppers and onion. Stir-fry for 3-4 minutes until slightly softened.
5. Drain the pineapple chunks, reserving the juice. Add the pineapple chunks to the skillet with the bell peppers and onion.
6. Pour the sauce mixture over the vegetables and pineapple in the skillet. Stir well to coat everything evenly.
7. Return the cooked chicken to the skillet and stir to combine with the sauce and vegetables. Cook for an additional 2-3 minutes until everything is heated through and the sauce has thickened.
8. If desired, garnish with sesame seeds before serving.
9. Serve the low sodium sweet and sour chicken over steamed rice or quinoa for a complete meal.

Tips and Variations:

• Feel free to add additional vegetables such as carrots, snap peas, or broccoli to increase the nutritional value of the dish.
• For a touch of heat, add a dash of Sriracha or crushed red pepper flakes to the sauce.
• To make it a vegetarian dish, you can substitute the chicken with tofu or tempeh.
• Leftovers can be refrigerated in an airtight container for up to 3 days.