Adapted recipe
Lower-Sodium Easy Kung Pao Chicken
A stir-fry of browned chicken, peppers, and toasted nuts in a garlicky-gingery chili sauce, built to taste seasoned with less bottled sodium.
Adapted for: Lower-sodium
Ingredients
- ¼ cup low-sodium soy sauce or tamari, plus 2 tablespoons water (to thin)
- 3 tablespoons unseasoned (plain) rice vinegar
- 1½ tablespoons sugar
- 2 tablespoons cornstarch
- 2 pounds boneless, skinless chicken breasts, thinly sliced
- 2 tablespoons toasted sesame oil
- 2 tablespoons vegetable oil
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 green onions, white and green parts, cut into 2-inch pieces (whites and greens kept separate)
- ½ cup raw unsalted cashews or unsalted peanuts
- 1 tablespoon grated fresh ginger
- 6 garlic cloves, minced
- 10 dried red chili peppers, cut in half, or ¼ teaspoon chili flakes
- 1 to 2 teaspoons fresh lime juice, to finish
- Cooked rice, for serving (optional)
Steps
- In a small bowl, combine 2 tablespoons of the soy sauce, the 2 tablespoons water, the rice vinegar, sugar, and ¼ cup additional water. Set aside as the sauce.
- In a large bowl, whisk together the remaining 2 tablespoons soy sauce and the cornstarch until smooth. Add the chicken and toss to coat.
- Heat 1 tablespoon of the sesame oil and 1 tablespoon of the vegetable oil in a large skillet over high heat. Once the oil is glistening, working in batches, cook the chicken undisturbed for a minute or two before stirring so it browns deeply, until well colored on both sides, about 8 minutes total per batch. Add the remaining vegetable oil as needed. Transfer the chicken to a plate.
- Add the remaining 1 tablespoon sesame oil to the same skillet over medium heat. Once the oil is glistening, add the bell peppers and the white parts of the green onions and cook, stirring, until they begin to soften and take on some color, about 4 minutes. Add the cashews, ginger, garlic, and dried chili peppers and cook, stirring, until very fragrant, about 2 more minutes.
- Return the chicken to the skillet and add the reserved sauce. Stir to combine and bring to a simmer. Reduce the heat to medium-low and simmer, stirring occasionally, until the sauce is thickened and glossy, 2 to 3 minutes. Stir in the green onion greens, then remove from the heat and stir in the lime juice. Taste and add a few more drops of lime if it needs to feel brighter.
- Serve over rice, if desired.
What changed and why
What changed
Cut the low-sodium soy sauce from ½ cup to ¼ cup and thinned it with 2 tablespoons water
Why
Soy sauce is by far the largest source of sodium in this dish. Halving it removes the most sodium at once, and the water keeps the marinade and sauce at their original volume so nothing dries out.
Effect on the dish
Slightly lighter, less aggressively salty sauce; the deeper browning and finishing lime below carry the savory impression.
What changed
Note on the reduced-sodium soy sauce
Why
A reduced-sodium soy product may replace some of the sodium with other mineral salts, so it is worth being aware of what you buy; using less of a regular soy thinned with water is an equally valid route here.
Effect on the dish
No change to flavor when used in this smaller amount.
What changed
Swapped seasoned rice vinegar for unseasoned (plain) rice vinegar, keeping the 1½ tablespoons sugar
Why
Seasoned rice vinegar has added salt (and sugar) built in; plain rice vinegar gives the same brightness without that hidden sodium. The recipe's own sugar stays to balance the tang.
Effect on the dish
Same clean, sharp acidity that makes the sauce taste seasoned rather than flat.
What changed
Removed the 'sea salt, to taste' and added a finish of fresh lime juice
Why
That final salting is added sodium layered on top of the soy. A squeeze of acid at the end makes the dish read as fully seasoned without more salt.
Effect on the dish
Bright, lifted finish; the flavors pop instead of tasting muted.
What changed
Specified unsalted cashews or peanuts
Why
Roasted-and-salted nuts carry a surprising amount of surface sodium; raw unsalted ones let you control it while adding the same crunch and richness.
Effect on the dish
Same toasty crunch, without a salty edge.
What changed
Browned the chicken more deeply and gave the peppers some color
Why
Maillard browning builds savory depth that stands in for salt. Letting the chicken sit undisturbed and coloring the peppers concentrates flavor you would otherwise chase with seasoning.
Effect on the dish
Richer, more savory backbone throughout the stir-fry.
What changed
Increased fresh ginger from 2 teaspoons to 1 tablespoon and split the green onions into whites (cooked) and greens (stirred in at the end), using 4 instead of 3
Why
Leaning on fresh aromatics adds aroma that the palate reads as flavor, compensating for less salt. Adding the onion greens off the heat keeps their fresh bite.
Effect on the dish
More fragrant and lively, with a fresh finish of onion.
BeSavored offers cooking help, not medical advice. Dietary needs vary; check changes with your care team.