A special thanks to Sunkist for sponsoring this post and helping me find a healthy S’alternative!
One of our favorite meals is stir fry,but we have never really experimented with different flavors. We usually just throw some Soy Sauce, Teriyaki Sauce, Seasoning Salt, Garlic and Onion powder into a bowl and add to cooked chicken. Boring but safe and oh so NOT good for us. Since I am trying to lose weight, I have been cutting back the salt intake with everything else but never really figured out a better way with the stir fry.
That is until now, thanks to Sunkist, I learned about a study done by Johnson & Wales which examined the use of Sunkist lemon juice and lemon zest as a flavoring in order to reduce salt in a variety of culinary applications (chicken, fish, beef, pork, vegetables, soups, salads, and grains). According to the study, the use of Sunkist lemons may allow for significant reduction of salt in recipes with no adverse effect of flavor. The below infographic gives a lot more info about how lemons can help cut out the sodium!!
I decided I wanted to try a Honey Lemon Stir Fry as part of my experiment, because I have heard that lemon and honey go well together. Now I didn’t cut the soy sauce out completely because we do love the flavor, but hubby accidentally bought the low sodium stuff one day and it’s been sitting unused in the fridge since because it was just too bland. I thought that this may be the best recipe for it to hopefully bring out the flavor.
Let me just say, this was amazing! I was afraid that it would just taste like lemons, which I don’t really like, too tart for me, but it didn’t. It actually tasted just the right amount of salty. It was weird, not the food, but the fact that I didn’t miss the salt or the sodium filled soy!
- 1 lb Chicken, cubed
- 1 cup chicken broth
- 2 Sunkist lemons, juiced
- 1 tbsp honey
- 1 tbsp soy sauce
- 2 bell peppers, I used orange and red
- 1 cup snow peas
- Optional-Cooked Rice or Asian Noodles
- In a bowl, mix the broth, lemon juice, honey and soy sauce and set aside
- Cut the peppers into strips, peel the fibrous stem from the snow peas
- In a skillet (or a wok if you have one, if you don’t I recommend getting one), cook the meat. I use margarine, you could use oil, your preference.
- Once the chicken is almost fully cooked, add the peppers and cook for 2 minutes, stirring frequently
- Add the sauce and peas and simmer for 5 minutes, again stirring frequently
- Scoop onto a bed of rice or noodles and enjoy
This is definitely our new stir fry, healthy, light, fresh and delicious!
My mother goes out of town in a few weeks and I plan on having my dad over for dinner, this is what I want to make him. See, my dad has no sense of smell which negatively affects his taste buds. He adds salt to EVERYTHING and a lot of it. The problem is that he is no longer allowed to have salt because of his cholestorol. I want to show him he can have tons of flavor without compromising his health!
What do you think? Are you going to try and #TabletheSalt and use lemons as a S’alternative? If you do, leave me a link to the recipe, I want to make more recipes with lemons now!