New Recipes With Low Sodium - Mushroom-Herb Chicken and Cashew Chicken

Sodium is likely to control the balance of the fluid present in our body as well as the blood pressure. It is advised to have low sodium diet to control the blood pressure especially for heart patients. A normal diet should have 2400 mg of sodium only. Our body requires some sodium to regulate the balance of the fluid in and around each cell. It is found that common table salt contains about 40% of sodium.

The daily dose of salt required by a person is only about 1teaspoon but people are likely to take more amount of salt than advised in a day in their diet. We tend to lose out salt from our body through urine, perspiration, diarrhoea and vomiting. If too much of salt is lost then the level of fluid is likely to drop and it could be dangerous for our body.

People with high blood pressure and with other conditions are advised to have low salt diet. Foods those are available in the supermarkets and restaurants tend to contain much salt and it should be avoided as these are harmful for their health. If you love both mushroom and chicken then this recipe is perfect for you as it contains low sodium. This recipe is for 4 servings.

Recipe 1: Mushroom-Herb Chicken

Produce: 4 servings

Ingredients

• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Cooking spray
• 3 large shallots, peeled (about 1 cup)
• 1 (8-ounce) package pre sliced mushrooms
• 1/3 cup dry sherry
• 1 teaspoon dried marjoram, crushed
• Freshly ground black pepper (optional)

Preparations

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/3-inch thickness using a meat mallet or small heavy skillet. 
2. Sprinkle chicken evenly with salt and 1/4 teaspoon pepper; coat with cooking spray. 
3. Heat a large non stick skillet over medium-high heat. Add chicken to pan and cook it for 5 to 6 minutes on each side or until browned.
4. While chicken cooks, cut shallots vertically into thin slices. Remove chicken from pan and keep it aside. 
5. Coat pan with cooking spray and then add mushrooms and shallots to pan.
6. Coat the vegetables with cooking spray. Cook 1 minute, stirring constantly. Stir in sherry and marjoram.
7. Add chicken to pan, cover it and cook 3 to 4 minutes or until mushrooms are tender and chicken is done. Transfer chicken to a platter. 
8. Pour mushroom mixture over chicken; sprinkle with freshly ground pepper, if desired. Serve immediately.

Recipe 1: Cashew Chicken

Produce: 6 servings (serving size: 3/4 cup chicken mixture and 1/2 cup rice)

Ingredients

• 1 pound skinless, boneless chicken breasts, cut into strips
• 1/4 cup orange juice
• 1 tablespoon plus 1 teaspoon cornstarch, divided
• 1 teaspoon vegetable oil
• 1/4 cup chopped cashews
• 1 (8-ounce) can sliced water chestnuts, drained
• 1 cup chopped green bell pepper (about 1 large)
• 1/2 cup chopped green onions (about 2)
• 1 tablespoon minced fresh ginger
• 1 cup fat-free, less-sodium chicken broth
• 2 tablespoons low-sodium soy sauce
• 1 (11-ounce) can mandarin oranges in light syrup, drained
• 3 cups hot cooked brown rice

Preparations

1. First of all combine the chicken strips with orange juice and 1 teaspoon cornstarch in a medium bowl and then cover it and chill it for 1 hour.
2. Then you should heat oil in a non stick skillet over medium heat. Add some cashews and cook it. Try to stir it constantly for 30 seconds. 
3. Remove those cashews from the pan and set aside. Now you can add chicken mixture to the pan. 
4. Do not cover it and cook it over medium-high heat 8 minutes or until the chicken is lightly browned. You should continue to stir. Then add water chestnuts and 3 ingredients (chopped green bell pepper, chopped green bell pepper and minced fresh ginger) and cook it for 5 minutes.
5. Now combine broth, soy sauce, and 1 tablespoon cornstarch.
6. Then add to chicken mixture and bring it to a boil. You can reduce the heat and cook. You must stir it constantly, until it is thickened. 
7. Now remove it from heat and stir in oranges. Spoon out the chicken mixture over rice, and sprinkle some cashews over the dish. Serve it hot and immediately.

You can try out the both recipe as it is easy to cook and healthy especially for patients with high blood pressure.