04 Feb Sweet & Sour Sauce – Reduced Sugar
Sweet & Sour Sauce Reduced Sugar
I love many Asian influenced dishes. One of my favorites is crispy, coated pieces of chicken in lots of delicious sauce. The problem is that many of the calories come from too many fat grams from frying the chicken and added sugars from the sauce. In come the modifications. Cook the chicken without coating and brown the pieces in a little oil, preferably something with a high smoke point and a neutral flavor. My go to is canola oil because I really turn up the heat and get nicely browned chicken pieces. Just be sure not to overcrowd the pan or the chicken will simmer in its own juices and not brown. (Ensure the chicken is cooked through.) Then make a homemade sweet and sour sauce replacing some of the sugar with an artificial sweetener. Mix the two together and serve. The sauce with or without the chicken, freezes well.Print
- ¾ cup cold water
- ¼ cup lightly packed brown sugar
- ¼ cup + 2 tbsp artificial sweetener
- ⅓ cup ketchup
- ⅓ cup white vinegar
- 1 tbsp cornstarch
- 1 tsp Worcestershire sauce
- 1 tbsp sesame seeds
In a medium saucepan, whisk together all sauce ingredients except sesame seeds. Heat over medium heat stirring occasionally until sauce boils and thickens. Stir in sesame seeds.
Alternative: If you prefer to not use artificial sweetener, increase the brown sugar to ¾ cup.