Low Sodium Asian Box Curry Chicken
Savor the rich, aromatic flavors of this *Low Sodium Asian Box Curry Chicken*, a healthier twist on a beloved classic. This recipe combines tender bite-sized chicken breast pieces with vibrant, nutrient-packed vegetables like red and green bell peppers, carrots, broccoli, and snow peas in a creamy, spiced coconut milk sauce. Infused with fresh ginger, garlic, and a medley of curry spices, this dish offers a bold taste without compromising on your dietary goals. Thickened to perfection with a cornstarch slurry and brightened with fresh lime juice, it’s both comforting and lively. Serve it over hearty brown rice for a wholesome, low-sodium meal that’s ready in under an hour. Perfect for busy weeknights, this guilt-free curry will satisfy your cravings for Asian-inspired cuisine!
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Recipe Information
Ingredients
- 1 pound Boneless skinless chicken breasts
- 1 can Coconut milk (unsweetened, low-fat)
- 1 medium Red bell pepper, sliced
- 1 medium Green bell pepper, sliced
- 1 large Carrot, julienned
- 1 cup Broccoli florets
- 1 cup Snow peas, trimmed
- 3 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 2 tablespoons Curry powder
- 1 cup Low-sodium chicken broth
- 1 tablespoon Fresh lime juice
- 2 tablespoons Olive oil
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons Chopped cilantro
- 0.5 teaspoon Black pepper
- 2 cups Brown rice, cooked
Instructions
Cut the chicken breasts into bite-sized pieces.
In a large skillet or wok over medium heat, add olive oil and sauté minced garlic and grated ginger for 1 minute until fragrant.
Add the chicken pieces to the skillet and cook until lightly browned on all sides, about 5 minutes.
Stir in the curry powder and cook for another minute to allow the spices to become aromatic.
Pour in the coconut milk and low-sodium chicken broth, and stir well to combine.
Add sliced red and green bell peppers, carrot, broccoli florets, and snow peas into the skillet.
Bring the mixture to a gentle simmer. Cover the skillet and let it cook for about 15 minutes, or until the vegetables are tender and the chicken is cooked through.
In a small bowl, mix cornstarch and water to create a slurry. Stir this into the curry to thicken the sauce.
Add fresh lime juice and season with black pepper. Taste and adjust flavors if necessary.
Continue to simmer for another 2 minutes, stirring occasionally until the sauce has thickened to your desired consistency.
Remove the skillet from heat and garnish the curry with chopped cilantro.
Serve the low sodium Asian curry chicken over cooked brown rice.
Nutrition Facts
Calories |
1808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.6 g | 73% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 5395 mg | 235% | |
| Total Carbohydrate | 153.6 g | 56% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 21.6 g | ||
| Protein | 166.9 g | 334% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 324 mg | 25% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 2719 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
